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A small shopping rant (Moderated by Deepika, EleanorSews)
Posted on: 10/13/09 5:08 PM ET
Funny topic, but we just had Thanksgiving here in Canada, so this is on my mind today.
Maybe this is just a local thing, but for about four years in a row, the fall potatoes available in large bags at the grocery stores have been the newer/waxier varieties, not good for mashing. I'm talking about white potatoes AND yellow potatoes. True Yukon Gold potatoes should be very good for mashing, but the yellow potatoes I've found in recent years (thinking they were Yukon Gold) have been terrible mashing potatoes. Does anyone know about this -- what has changed? Where are all the mashing potatoes these days?
I realize that those of you in the U.S. may have different varieties than we have here in Southern Ontario. But have any of you been noticing this with the varieties that you get in the fall?
-- Edited on 10/13/09 5:11 PM --
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Maybe this is just a local thing, but for about four years in a row, the fall potatoes available in large bags at the grocery stores have been the newer/waxier varieties, not good for mashing. I'm talking about white potatoes AND yellow potatoes. True Yukon Gold potatoes should be very good for mashing, but the yellow potatoes I've found in recent years (thinking they were Yukon Gold) have been terrible mashing potatoes. Does anyone know about this -- what has changed? Where are all the mashing potatoes these days?
I realize that those of you in the U.S. may have different varieties than we have here in Southern Ontario. But have any of you been noticing this with the varieties that you get in the fall?
-- Edited on 10/13/09 5:11 PM --
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my shield and my very great reward ~ Gen. 15:1
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If you judge a fish by its ability to climb a tree, it will live its whole life believing that it is stupid. ~ Albert Einstein
People have a way of becoming what you encourage them to be, not what you nag them to be. ~ Scudder N. Parker
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If you judge a fish by its ability to climb a tree, it will live its whole life believing that it is stupid. ~ Albert Einstein
People have a way of becoming what you encourage them to be, not what you nag them to be. ~ Scudder N. Parker
Posted on: 10/13/09 5:20 PM ET
In reply to Vintage Joan
Joan, I can only tell you that from time to time the growers will change out the variety of the potatoes that they grow,
This is due to newer varieties being available that may grow in the fields under harsher conditions than previous varieties., or may produce more fruit/vegetables per plant . This does not however make them taste any better..
If you complain to your grocer, he will pass that complaint on, and even possibly change his suppliers.
You might also try a farmers market for the older varieties, if you have a market like this in your area.
This is due to newer varieties being available that may grow in the fields under harsher conditions than previous varieties., or may produce more fruit/vegetables per plant . This does not however make them taste any better..
If you complain to your grocer, he will pass that complaint on, and even possibly change his suppliers.
You might also try a farmers market for the older varieties, if you have a market like this in your area.
Posted on: 10/13/09 6:44 PM ET
In reply to Vintage Joan
Quote: Joan1954
I realize that those of you in the U.S. may have different varieties than we have here in Southern Ontario.
I realize that those of you in the U.S. may have different varieties than we have here in Southern Ontario.
I often see potato bags from Ontario in stores here in Virginia so we are eating the same ones!
Sorry, I don't mash potatoes so I don't have any answers. My own rant about potatoes is some of the obviously ancient ones in stealthily colored bags that stores try to sell even during local fresh potato season. Those old ones taste so boring and don't cook as well and I don't want them so don't try to sneak them on me.
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Liz
thefittinglife.blogspot.com
thefittinglife.blogspot.com
Posted on: 10/13/09 7:26 PM ET
In reply to Vintage Joan
I am not fond of mashed spuds, but when I do make them I usually use Russets which are readily available here in BC.
For Thanksgiving though I make make ahead mashed potatoes with yellow fleck spuds (I do not worry about the name). lots of sour cream and cheese plus bacon bits. I make it ahead of time and reheat in the oven. They taste just like stuffed baked potatoes.
I think that irradiation, which is done to many spuds changes their character when they are cooked.
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For Thanksgiving though I make make ahead mashed potatoes with yellow fleck spuds (I do not worry about the name). lots of sour cream and cheese plus bacon bits. I make it ahead of time and reheat in the oven. They taste just like stuffed baked potatoes.
I think that irradiation, which is done to many spuds changes their character when they are cooked.
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Living life to the fullest.
Who knew being a Granny was the best thing ever?
Who knew being a Granny was the best thing ever?
Posted on: 10/13/09 8:41 PM ET
In reply to Vintage Joan
I don't know if it's folklore or not, but the usual ribble you hear about potatoes is that russets are better for mashing because of their allegedly higher starch/low moisture content. This readiness to absorb moisture gives them a 'mealy' texture and lets them fall apart easily when cooked. Red Rose and White Rose are prized for their flavor, but they are said to have less starch and high moisture; the flesh tends to hold together, which makes them great for boiling but makes them go to glue when whipped. Yukon Gold seems to appear most often in the waxy class.
However, I have also read advice exactly opposite from this. Speaking for myself, I have gotten the best and most consistent results from using russets for mashing.
-- Edited on 10/13/09 8:44 PM --
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However, I have also read advice exactly opposite from this. Speaking for myself, I have gotten the best and most consistent results from using russets for mashing.
-- Edited on 10/13/09 8:44 PM --
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Elona
Posted on: 10/13/09 9:31 PM ET
In reply to Vintage Joan
It's very possible that many of the potatoes are GMO's. That could make a difference. They do not have to be labeled as such. It's why I purchase organic potatoes. I haven't noticed much of a difference in the organic potatoes. All potatoes taste pretty much the same to me. Some I've purchased are russets, some Yukon Gold (the Yukon's are really yellow).
Do you use an electric mixer to whip your potatoes? About 8 or 9 years ago I watched a cooking program (when I was using conventional potatoes) and the chef said to always mash potatoes with the old time non electric hand potato masher. He said electric beaters break the cell wall of the potato and cause them to be mushy. For years, (with conventional potatoes and an electric beater) I wondered why my mashed potatoes didn't seem to need milk. They mashed like milk had already been added. I quit using the electric beaters and discovered they indeed needed milk once again. Every once in a while I'll get lumpy mashed potatoes. Don't know if it's the potato or if it's the way I've mashed them.
Do you use an electric mixer to whip your potatoes? About 8 or 9 years ago I watched a cooking program (when I was using conventional potatoes) and the chef said to always mash potatoes with the old time non electric hand potato masher. He said electric beaters break the cell wall of the potato and cause them to be mushy. For years, (with conventional potatoes and an electric beater) I wondered why my mashed potatoes didn't seem to need milk. They mashed like milk had already been added. I quit using the electric beaters and discovered they indeed needed milk once again. Every once in a while I'll get lumpy mashed potatoes. Don't know if it's the potato or if it's the way I've mashed them.
Posted on: 10/13/09 9:59 PM ET
Mmm, mashed potatoes!
I only make them for holidays, but I love them! :)
I think that there are many more varieties in the markets than there were in decades past. Just 15 years ago, I could find plenty of Idaho Russets, red-skinned potatoes, and *maybe* one other waxy potato, either yellow or white. It's pretty confusing on the potato table now.
If I want them fluffy with no lumps, I go with Russets. I like a few lumps, so I might add some waxier potatoes (or just mash a little less thoroughly).
I never thought Yukon Gold were as good as Russets for mashing, but I have definitely seen varying waxiness in the Yukons available to me.
I only make them for holidays, but I love them! :)
I think that there are many more varieties in the markets than there were in decades past. Just 15 years ago, I could find plenty of Idaho Russets, red-skinned potatoes, and *maybe* one other waxy potato, either yellow or white. It's pretty confusing on the potato table now.
If I want them fluffy with no lumps, I go with Russets. I like a few lumps, so I might add some waxier potatoes (or just mash a little less thoroughly).
I never thought Yukon Gold were as good as Russets for mashing, but I have definitely seen varying waxiness in the Yukons available to me.
Posted on: 10/13/09 10:33 PM ET
I've never had problems with mashing potatoes, but I do use russets for mashing. I have problems with frying potatoes. They typically have too much starch to fry properly.
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Marilyn
January 2009 to January 2010 81 yards out and 71yards in January 2010 to the present 106.7 yards out and 146.5 yards in. January 2011 to the present: 47 yards out and 69 yards in.
January 2009 to January 2010 81 yards out and 71yards in January 2010 to the present 106.7 yards out and 146.5 yards in. January 2011 to the present: 47 yards out and 69 yards in.
Posted on: 10/13/09 10:46 PM ET
I just started getting the red potatoes and using them for everything except baking. I leave the skins on when I mash them and pretend it's because it's healthier. I also like them for the "smashed potatoes" - boiled, then smashed onto a cookie sheet, drizzled with olive oil, S/P and fresh rosemary, and then broiled until crispy. Heavenly!
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I rip what I sew.
Posted on: 10/13/09 10:51 PM ET
In reply to Vintage Joan
Quote: Joan1954
True Yukon Gold potatoes should be very good for mashing, but the yellow potatoes I've found in recent years (thinking they were Yukon Gold) have been terrible mashing potatoes.
True Yukon Gold potatoes should be very good for mashing, but the yellow potatoes I've found in recent years (thinking they were Yukon Gold) have been terrible mashing potatoes.
I've had some disappointing potato experiences recently, also. I don't know where they were grown, definitely organic Yukon Gold variety, but they just did not do right.
I think they're sometimes harvested six months before they land in the grocery store and kept in special warehouses, just like other veggies & fruits. Fruits especially. Don't get me started ranting on apples . . . .
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iPad's auto-correct is my enema.
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