Did you know that potatoes can be
described according to their age?
For example, new potatoes you see in the grocery store were prematurely
harvested and recently picked.
New potatoes come in different sizes and have a high water and sugar content
with very thin skins.
Most other potatoes have been stored and have thicker skins, less water and more
starch than new potatoes.
Potatoes have different textures because of the amount of starch and water
contained in them. Potatoes with less starch and more water, such as Long
Whites, Round Whites and Round Reds, keep their shape when cooked. Potatoes with
more starch and less water, such as Russets, tend to loosen up during cooking.
Cheddar n' Onion Mashed
3 C. mashed potatoes
1 C. sour cream
1/4 C. milk
1/4 t. garlic powder
1 1/3 C. French's fried onions
1 C. shredded cheddar cheese
Combine the first 4
ingredients. Spoon 1/2 of the mixture into a buttered 2 quart
casserole. Sprinkle with 2/3 C. of the fried onions and 1/2 of
the cheese. Top with the remaining potato mixture.
Bake for 30 minutes at 350°F.
Top with remaining fried onions and cheese. Bake 5 minutes or
until onions are golden.