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Three Ways To Cook Potatoes

Updated on July 23, 2017

Cooking Potatoes

There are many ways to cook potatoes and some of the simplest ways are the best. I grew up in an Irish home where my mother cooked potatoes almost every night. We had boiled potatoes, roast potatoes,creamed potatoes, chipped potatoes, riced potatoes and many other variations. She even whisked a raw agg into mashed potatoes for a meal and we loved it! Now that I have a home of my own, I have discovered lots of other ways to cook potatoes. Included here are some of the traditional ways to cook potatoes and some of the more exotic. Enjoy trying some of them!

Boiled and mashed/creamed Potatoes

One of the most popular ways to cook potatoes.

Ingredients

  • 1kg good quality Potatoes
  • Cream or milk
  • Knob of butter
  • Seasoning


Method

  • Peel and quarter the potatoes needed.
  • Place in pot of cold water and add some salt.
  • Boil until soft and easy to cut.
  • Drain and dry out on heat for a few minutes.
  • Mash with a potato masher.
  • Add a knob of butter and some cream or milk.
  • Mash again till smooth.

Now serve with with your choice of meat, chicken or fish etc.

Kukpo Stainless Steel Potatoe Masher

A good potato masher is invaluable, so investing in one is never a waste of money.

Although mainly used for mashing potatoes, you can mash other vegetables like carrots and parsnips and also fruits.

The Kukpo Potato Masher is a simple design but it has a broad horizontal grip on the handle which allows you to apply pressure with the least effort.

This is especially good if you suffer from arthritis in your hands.

It also has a wide mashing plate which stops potatoes from slipping around in the pot.

If you need a good potato masher, I would recommend this one as easy to use, easy to clean and should last for a long time.

Roast Potatoes

Roast potatoes are one of my favourite ways of cooking potaoes. I love the golden crunchiness of them and the soft inside.

Ingredients

  • 1kg Potatoes
  • Goose fat or Olive oil
  • 1 Tbsp Flour
  • 1/2 Tbsp Golden crumb mix
  • Seasoning

Method

  • Heat oven to 190 degrees Centigrade.
  • Wash and peel amount of potatoes required.
  • Boil for 7 mins.
  • Drain.
  • Put a lid on the pot and shake the potatoes.
  • They should now have a few rough edges.
  • Mix the flour and crumbs in a bowl with seasoning.
  • Toss potatoes lightly in the flour and crumb mixture.
  • Heat tray with goose fat or oil in the oven.
  • Put potatoes on the heated oiled tray.
  • Toss gently in the oil.
  • Cook until golden for approx 35-40 mins.

Serve with roast beef and yorkshire puddings and your choice of vegetables.

Dauphinoise Potatoes recipe

Dauphinoise potatoes are creamy and soft and make a delicious dish to accompany a roast meat dinner.

Ingredients: serves 6.

  • 1kg baking potatoes
  • 500ml double cream
  • Salt and pepper
  • 3-4 cloves of garlic

Method

  1. Peel 1kg potatoes and then finely slice them and add to a large bowl.

  2. Mince 3-4 cloves of garlic and put it into the bowl with the potatoes. Season the mixture well and then pour 500mls double cream into the bowl and toss together.

  3. Layer the potatoes in a baking dish, add any cream remaining in the bowl.

  4. Put into a 160C oven and cook them for up to an hour. If it appears that the cream is splitting, turn down your oven.

  5. When the dish is ready the potatoes will be soft and golden on top.

This recipe serves around six people.

Colcannon.

A mixture of potatoes and cabbage and onion. A bit like bubble and squeak.

Ingredients:

  • 2kg potatoes
  • ½ small cabbage
  • 1 onion
  • 125ml milk
  • 75g butter
  • Salt and pepper

Method

  1. Peel and chop the potatoes and put them into a pan of cold water. Bring them to the boil and cook them for around 15-20 minutes and then drain and set them to one side.

  2. While the potatoes are cooking, chop the onion and the cabbage finely.Add them to a pan with a little butter and fry until soft and slightly golden.

  3. Mash the cooked potatoes with milk and salt and pepper. Once smooth, mix the cooked cabbage and onion in gently. Just before serving mix the butter through the colcannon.

This dish serves about eight people as a traditional Irish meal on its own or is delicious served with chicken.

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    • Raitu Disong profile image

      Raitu Disong 4 years ago

      I am going to try this out! thanks for the tips Jane!