And now, some bits about Potatoes...

• Choose potatoes that are firm, smooth and fairly clean
• Choose potatoes that are blemish free.
• Avoid potatoes with green coloring, or, barring that, remove the green bits from the meat of the potato.
• Aviod potatoes with wrinkled or wilted skin.
• Avoid potatoes with soft spots or cut areas.
• Store potatoes in cool, well vented locations for two weeks.
• Storing potatoes near onions can cause the potatoes to rot more quickly due to the interaction of the gasses that both products produce.
• Prolonged exposure to light may cause potatoes to turn green.
• Storing potatoes below 40 degrees F will allow the potatoes to have a sweeter taste, yet will result in a darker look when cooked.
• Prolonged storage encourages sprouting and shriveling.
• Trim off any sprouts or green areas before using.
• When cooking more than one potato, make sure that the same sized potatoes are used to ensure uniform cooking times.
• A teaspoon of lemon juice in the cooking water will keep of the potato white.
• The water used to cook potatoes makes an excellant base for vegetable stock, as potatoes lose much of their vitamins when boiled.
• If baking a potato, wrap in aluminum foil to have a soft skin. Bake without foil to have a crispy skin.
• Pierce potato with a fork several times before baking to allow steam to escape.
• Oiling the skin of a baked potato prior to placing in the oven will ensure a crispy skin.
• Russet potatoes are best for baking.
• For Mashed Potatoes, adding cream, butter, olive oil or sour cream adds flavor and richness, while non-fat or low-fat milk creates lighter, fluffier potatoes. Other options include buttermilk, water and white wine.
• Potato skins contain both flavor and nutrients, and should be used as often as possible
• Leftover mashed potatoes make great thickeners for soups and sauces.
• Flavors that work well with potatoes include: Black Pepper, butter, chicken, dill, garlic, mayonnaise, olive oils, onions, pork, rosemary, sage, salt, shallots, sour cream, thyme, vinegar, and yogurt.

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