This is "my" mashed&smashed up personal blog where I try to post useful stuff for people that are into sports, people that want technology to for for them and not vice versa, people looking for solutions to mobile phone problems especially Nokia and Android related, people that are interested in SEO in making money online and more...


After a loooooooong long time I'm back to recipes. This time it's all about potatoes. Potatoes for mashed potatoes, for potato pie etc... Now there are a few thing you should know :)

1. How to select the right kind of potato for your potato pie?
Introduced here are four varieties of potatoes but generally there are about 16 different potatoes that you can find at the market and in the stores. Other potatoes are rarer kinds and difficult to get by. But remember that potatoes fall into three common categories: starchy, waxy, and those in - between which are referred to as all - purposed.

Starchy potatoes are ideal for baking. They are fluffy and absorbent, perfect for butter on a baked potato or the oil in a fryer. They are decent mashed, but care must be taken not to over work them, else you are going to have a gluey mess.

Waxy potatoes have a smoother, more waxy texture so they hold their shape while cooking. They work well in dishes like soups, stews, potato salad and scalloped potatoes where you would need to boil, slice, or roast.

All - purpose potatoes have a less starch than starchy potatoes, but not so much that they completely fall apart when cooked. They are going to work for most potato dishes as potato pie is.

A note on potato safety - don't use potatoes with a green - tint to the skin. These have been exposed to too much light and have developed the toxin 'solanine' which can cause some nasty conditions like cramping, headaches, diarrhea, and fever. Such a potato also will have a bitter flavor.

2. A list of different potatoes

Russet (starchy) This is the potato most people have fixed in their minds as the classic potato. They are ideal baking potatoes and are also good fried and mashed.

Jewel Yam (starchy) Actually a sweet potato, not a true jam, this is the most commonly found market sweet potato. Great baked or roasted.

Japanese Sweet Potato (starchy) This variety has a pink to purple skin with white flesh. Its flavor is sweet and nutty. They can be grilled, steamed or baked.

Hannah Sweet Potato (starchy) Very much like a Jewel potato, but with lighter skin and flesh.

I wanted to write more but if you are looking for recipes just follow the first two links that will teach you how to make kick ass mashed potatoes and a tasty yet simple sweet potato pie. Bon apetit!