Boiling Potato

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One of several varieties of medium size round red or white potatoes that are suitable for boiling, as well as roasting or frying. They are firm textured and keep their shape well when boiled. The skin of this potato is thin, waxy, laden with moisture, and less starchy than other potatoes, making it more suitable for boiling. Some of the best boiling potatoes include the creaming potatoes, red potatoes, or Yukon Gold. Boiled potatoes can be served as a side dish or be used for ricing, mashing, and as an ingredient in potato salads. If the potatoes are to be mashed, choose a russet or white potato.

When selecting, choose those that are firm and plump, avoiding those that have shriveled skins, sprouting eyes, soft spots, blemishes and green spots. Store potatoes in a cool dry place. They will keep at room temperature for up to two weeks and longer when stored in cool temperatures. Do not store in the refrigerator because the cold temperatures will convert the starches into sugar and the potato will become sweet and turn a dark color when cooked. Do not store with onions, the gas given off by onions accelerate the decay of potatoes.

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