Mashed Potatoes

Simple question about preparing mashed potatoes: Can the potatoes (Idaho baking potatoes) be peeled ahead of time and stored in the fridge covered by water? In the past, I have peeled them right before boiling time, which is inconvenient. I have read that soaking potatoes removes some of their starch, but I am not sure if that would negatively impact mashed potato results. Any thoughts? Thanks.

[m brown]

Chris, I have gone so far as to par boil and store covered in water or not.Than rice, shredd or mash as needed, reheating with such items as butter, cream, milk, cream cheese, chives, garlic and oil and serving. Up to 4 days in the cooler. Never mash in the food processer. (makes potatoe paste)

[Pete]

Sure you can peel and even dice potatoes ahead of time and keep them in water. Make sure to rinse them once or twice or the starch will turn the water brown and in a day or 2 the potatoes will turn brown also. As for par boiling them and then holding them, I'm not a big fan of that. Especially holding them in water after cooking. They will absorb moisture like that and you won't be able to add as much cream and butter. It is fine to pre-cook them if you are making hash browns or such though. Also, to make richer mashed potatoes, after you drain them but them on a sheet pan and place them in the oven for a few minutes to dry them out more. You can then add more cream and butter to them.

not to sound like a food snob, but try making mashers out of a less mealy potato. a waxier potato like a yukon or a reds store in water much better. i find idaho's easily become waterlogged.
do a taste test sometime you'll notice a remarkable difference

[Pete]

I too prefer to use yukons. Better flavor and drier so that I can add more butter and cream (fat rules!). But Jackie when you say they hold better in water are you talking about cooked or uncooked potatoes?

hi ya
i meant raw, i absolutely hate when pots are boiled to death

My favorite potatoes for Mashed are White Rose potatoes... you don't see them out here in the Midwest. Shame. They aren't near the price of Yukon Golds, if food cost is an issue. I used them for years out in California. Must be west coast thing... ****, wish I were still there..
surf's up!

[ChefRon]

Dumb question. Why peel them at all? Why not just boil red skins with the jackets? I add whole butter, a roasted garlic cream and even some julienned spinach leaves for color. Magnificent!