I hate going to stores to buy potatoes because i never know what
they're going to turn out like once i've boiled/mashed/roasted, etc.
them. I went to the store to buy some potatoes to make fishcakes. What
i wanted were potatoes described as "creamy" by chefs. Anyway, i got to
the store and found that the only bag of potatoes i could possibly
carry home was a small bag of 'new potatoes' and before you ask it did
not say what the best way to cook them was. When boiled, these potatoes
were quite dry and flaky, sort of watery, rather than creamy. Anyone
have any ideas of which varieties are 'creamy'? And if so- what variety
is 'new potato', or is it a type on it's own?

cockle_thing wrote:
> I hate going to stores to buy potatoes because i never know what
> they're going to turn out like once i've boiled/mashed/roasted, etc.
> them. I went to the store to buy some potatoes to make fishcakes.
What
> i wanted were potatoes described as "creamy" by chefs. Anyway, i got
to
> the store and found that the only bag of potatoes i could possibly
> carry home was a small bag of 'new potatoes' and before you ask it
did
> not say what the best way to cook them was. When boiled, these
potatoes
> were quite dry and flaky, sort of watery, rather than creamy. Anyone
> have any ideas of which varieties are 'creamy'? And if so- what
variety
> is 'new potato', or is it a type on it's own?

Yukon Gold is creamy.

(My guess about new potato's, are they're just small red potato's.
Best roasted with some garlic, olive oil, S&P, and your favorite herb.)

Pierre

cockle_thing > wrote in message
ups.com...
> I hate going to stores to buy potatoes because i never
> know what they're going to turn out like once i've
> boiled/mashed/roasted, etc. them. I went to the store
> to buy some potatoes to make fishcakes. What i wanted
> were potatoes described as "creamy" by chefs.
[snip]

There are several different types of potatoes currently available in
many markets. I'm unfamiliar with the UK produce distribution but would
think it's very much like the American distribution of produce.

You can do two things to help yourself: 1) Establish a relationship with
the produce manager at the grocery store you frequent. You'd be amazed
at how much info these guys are willing to part with! They'll "teach"
you to pick the best for a particular dish. 2) Go to your local library
and browse their cookbooks. Many authors love to talk up the dishes
listed in their book and will offer some insight into the "creamy"
comment that's seemed to have thrown you. You might also see a recipe
that you will try.

Here's a link that might be helpful for you specifically:
<agrifor.ac.uk/browse/cabi/ e1a1f0be30cefc7d857ea6408cd00a12.html >

Or
<http://oregonstate.edu/potatoes/variety.htm>

There were many more Googled links but that will allow you to get
started.

To be slightly more specific:
I use Yukon Golds for roasting, mashed, and boiled; Whites for boiling
and mashed; Reds (or News) for roasting, mashed, and boiling; Russets
for mashed and baking.

The Ranger
---
It was a painful (emotional and physical) Life Experience(tm) that I
don't recommend anyone try. The Gahdz have a cruel sense of humor for
those with blond hair and fair skin foolish enough to play with fire.

"cockle_thing" > wrote in message
ups.com...
>I hate going to stores to buy potatoes because i never know what
> they're going to turn out like once i've boiled/mashed/roasted, etc.
> them. I went to the store to buy some potatoes to make fishcakes. What
> i wanted were potatoes described as "creamy" by chefs. Anyway, i got to
> the store and found that the only bag of potatoes i could possibly
> carry home was a small bag of 'new potatoes' and before you ask it did
> not say what the best way to cook them was. When boiled, these potatoes
> were quite dry and flaky, sort of watery, rather than creamy. Anyone
> have any ideas of which varieties are 'creamy'? And if so- what variety
> is 'new potato', or is it a type on it's own?

See below from epicurious:

Dimitri

potato
The ancient Incas were cultivating this humble tuber thousands of years ago.
The potato was not readily accepted in Europe, however, because it was known
to be a member of the nightshade family (as are the tomato and eggplant) and
therefore thought to be poisonous. In the 16th century, Sir Walter Raleigh
was instrumental in debunking the poisonous potato superstition when he
planted them on property he owned in Ireland. The Irish knew a good thing
when they saw it and a hundred years later were growing and consuming the
potato in great quantities. Today, hundreds of varieties of this popular
vegetable are grown around the world. In America, the potato can be divided
into four basic categories: russet, long white, round white and round red.
The russet Burbank potato (also simply called russet and Idaho ) is long,
slightly rounded and has a brown, rough skin and numerous eyes. Its low
moisture and high starch content not only give it superior baking qualities
but also make it excellent for FRENCH FRIES. The russet Burbank was named
for its developer, horticulturalist Luther Burbank of Idaho. Although grown
throughout the Midwest, the russet is also commonly called IDAHO POTATO
(whether or not it's grown there). Long white potatoes have a similar shape
as the russet but they have thin, pale gray-brown skins with almost
imperceptible eyes. They're sometimes called white rose or California long
whites , after the state in which they were developed. Long whites can be
baked, boiled or fried. The thumb-sized baby long whites are called finger
potatoes. The medium-size round white and round red potatoes are also
commonly referred to as boiling potatoes . They're almost identical except
that the round white has a freckled brown skin and the round red a
reddish-brown coat. They both have a waxy flesh that contains less starch
and more moisture than the russet and long white. This makes them better
suited for boiling (they're both commonly used to make mashed potatoes) than
for baking. They're also good for roasting and frying. The round white is
grown mainly in the Northeast where it's sometimes referred to by one of its
variety names, Katahdin . The round red is cultivated mainly in the
Northwest. Yukon gold potatoes have a skin and flesh that ranges from
buttery yellow to golden. These boiling potatoes have a moist, almost
succulent texture and make excellent mashed potatoes. There are a variety of
relatively new potatoes in the marketplace, most of which aren't new at all
but rather heritage vegetables that date back centuries. Among the more
distinctive examples are the all blue potatoes, which range in color from
bluish purple to purple-black. These small potatoes have a dense texture and
are good for boiling. Other purple potatoes have skin colors that range from
lavender to dark blue and flesh that can be from white to beige with purple
streaking. Among the red-fleshed potatoes are the huckleberry (red skin and
flesh) and the blossom (pinkish-red skin and flesh). New potatoes are
simply young potatoes (any variety). They haven't had time to convert their
sugar fully into starch and consequently have a crisp, waxy texture and
thin, undeveloped wispy skins. New potatoes are small enough to cook whole
and are excellent boiled or pan-roasted. Because they retain their shape
after being cooked and cut, new potatoes are particularly suited for use in
potato salad. The season for new potatoes is spring to early summer.
Potatoes of one variety or another are available year-round. Choose potatoes
that are suitable for the desired method of cooking. All potatoes should be
firm, well-shaped (for their type) and blemish-free. New potatoes may be
missing some of their feathery skin but other types should not have any bald
spots. Avoid potatoes that are wrinkled, sprouted or cracked. A green
tinge - indicative of prolonged light exposure - is caused by the alkaloid
solanine, which can be toxic if eaten in quantity. This bitter green portion
can be cut or scraped off and the potato used in the normal fashion. Store
potatoes in a cool, dark, well-ventilated place for up to 2 weeks. New
potatoes should be used within 3 days of purchase. Refrigerating potatoes
causes them to become quite sweet and to turn dark when cooked. Warm
temperatures encourage sprouting and shriveling. Potatoes are probably the
most versatile vegetable in the world and can be cooked in any way
imaginable. They're available in a wide selection of commercial products
including POTATO CHIPS, instant mashed potatoes (dehydrated cooked
potatoes), canned new potatoes and a plethora of frozen products including
HASH BROWNS, FRENCH FRIES and stuffed baked potatoes. Potatoes are not at
all hard on the waistline (a 6-ounce potato contains only about 120
calories) and pack a nutritional punch. They're low in sodium, high in
potassium and an important source of complex carbohydrates and vitamins C
and B-6, as well as a storehouse of minerals. Neither SWEET POTATOES nor
YAMS are botanically related to the potato.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Mark Thorson wrote:
> cockle_thing wrote:
>
>
>>And if so- what variety
>>is 'new potato', or is it a type on it's own?
>
>
> "New Potato" is the authorized marketing designation
> for genetically-modified potatoes. Over the next six months,
> you'll also see the introduction of New Corn, New Tomatoes,
> and New Brussels Sprouts. I especially like the latter,
> because they have completely removed the bitterness,
> making them slightly sweet. Hope this helps! :-)
>


You forgot to use the registered trademark symbol ®. Hopefully the New
Potato® Consortium doesn't monitor this newsgroup very closely. They
are a powerful group that you'd rather not **** off...

Best regards, :-)
Bob

Mmm, I'm particularly looking forward to the 'new cauliflower'- yes
it's supposed to be bigger and sweeter...and they come in different
colours...oh, and they can fly...and they're meant to be good at
imitating broccoli, especially if it's cauliflower fool's day- you had
better pick those cauli's carefully.

And what ever you do- (important!) don't put them anywhere near cheese-
they can turn pretty nasty indeed... :-)

>From: "cockle_thing"
>Date: 2/8/05 10:41 AM Central Standard Time

> I went to the store to buy some potatoes to make fishcakes. What
>i wanted were potatoes described as "creamy" by chefs.

While some chefs may describe a potato as creamy, they are also using lots of
cream in their mashed potatos and lots of dairy and fats to enhance that
texture. When reading/trying recipes by many chefs I find they forgetfully omit
that extra dollop of cream, pat of butter and/or extra drizzle of olive oil
which makes the dish special.

>From: Mark Thorson

>New Brussels Sprouts. I especially like the latter,
>because they have completely removed the bitterness,
>making them slightly sweet.

So they are no longer really brussel sprouts, but green vegetal matter with a
designer flavor to appeal to a larger demographic. Maybe they'll come out with
super sour in the near future.

Just wait till you taste the "New" pinto beans. The gas you pass is
neon . . . in Technicolor!

Lynn from Fargo

"Brent97G" > wrote in message
...
> >From: "cockle_thing"
>>Date: 2/8/05 10:41 AM Central Standard Time
>
>> I went to the store to buy some potatoes to make fishcakes.
>> What
>>i wanted were potatoes described as "creamy" by chefs.
>
> While some chefs may describe a potato as creamy, they are also
> using lots of
> cream in their mashed potatos and lots of dairy and fats to
> enhance that
> texture. When reading/trying recipes by many chefs I find they
> forgetfully omit
> that extra dollop of cream, pat of butter and/or extra drizzle
> of olive oil
> which makes the dish special.

When I was cooking in a restaurant in Pennsylvania, we used
small, round, thin-skinned red potatoes which we cooked in a
convection steamer. They turned out to be very "creamy." The bags
were labeled "red creamers", and I have never been able to find
anything like them in supermarkets. They were delicious, with
just a little salt and clarified butter added.

--
barry in indy

I don't know if anyone is interested to know how I do my jacket
potatoes (baked potatoes)- Well, just microwave them until they're
cooked through. Then take some extra virgin olive oil and rub into the
skin. Then take some salt and rub into the skin also. Be careful not to
scald yourself!

Put the potatoes on a a roasting tray and out in the oven until they
start to brown. The oil and salt really crisp the outside and adds a
lovely flavour all round. How long you leave the potatoes in the oven
depends on how crispy you like them. I usually go for about 10-15
minutes.

Make a cross on the top, and fill with a little butter and your
favourite topping. Serve with a side salad. Just Fabulous!

In article . com>,
"cockle_thing" > wrote:

> Mmm, I'm particularly looking forward to the 'new cauliflower'- yes
> it's supposed to be bigger and sweeter...and they come in different
> colours...oh, and they can fly...and they're meant to be good at
> imitating broccoli, especially if it's cauliflower fool's day- you had
> better pick those cauli's carefully.

So you haven't seen these then? :-)

<http://www.fotosearch.com/comp/corel1/CPH212/169008.jpg>

sd

I can't believe it!!!!!! There are such things as green
cauliflower!!!!! This is insane- imitating broccoli. What is the world
coming to? So I was actually describing something in jest which really
exists (well, partly, unless they can fly to)? That's uncanny.

Thanks sd for the weblink- i'll be laughing about the pictures all day!

Anyone tried them- don't tell me- they taste like cauliflower with a
hint of broccoli....??!

cockle_thing wrote:
> I can't believe it!!!!!! There are such things as green
> cauliflower!!!!! This is insane- imitating broccoli. What is the world
> coming to? So I was actually describing something in jest which really
> exists (well, partly, unless they can fly to)? That's uncanny.
>
> Thanks sd for the weblink- i'll be laughing about the pictures all
> day!
>
> Anyone tried them- don't tell me- they taste like cauliflower with a
> hint of broccoli....??!

It's called, broccoflower or something like that. Yes, it's a hybrid
between broccoli and cauliflower. I've never tried it, but I've seen it in
stores as long ago as about 12 years ago.

kili

kilikini wrote:
> cockle_thing wrote:
> > I can't believe it!!!!!! There are such things as green
> > cauliflower!!!!! This is insane- imitating broccoli. What is the
world
> > coming to? So I was actually describing something in jest which
really
> > exists (well, partly, unless they can fly to)? That's uncanny.
> >
> > Thanks sd for the weblink- i'll be laughing about the pictures all
> > day!
> >
> > Anyone tried them- don't tell me- they taste like cauliflower with
a
> > hint of broccoli....??!
>
> It's called, broccoflower or something like that. Yes, it's a hybrid
> between broccoli and cauliflower. I've never tried it, but I've seen
it in
> stores as long ago as about 12 years ago.
>
> kili

I've tried the stuff. yecchh. Its not interesting enough to have any
defined character of either one. Needs salt.

Pierre