It's easy to choose delicious potatoes.
Look for ones that are fairly clean and smooth with few and shallow yes. Then,
choose firm potatoes that have not sprouted.
Its best
to store potatoes in a cool (45 - 50°F.), dark, and dry place. Don't store
potatoes in the refrigerator because their starch turns to sugar and produces an
undesirable taste. Potatoes don't need to be washed before storing.
When stored properly, potatoes will keep for up to two months. Don't store
potatoes with onions. Onions produce and give off a natural gas that quickens
the decay of potatoes. Also, potatoes release a natural gas that speeds up the
decay of onions too.
Potato Soufflé
5 C. mashed potatoes cooled
5 eggs separated
1 1/2 C. grated Gruyere
cheese
salt and pepper to taste
Add the mashed potatoes to a
large bowl. Whip the egg whites. Beat the yolks, salt and
pepper into the mashed potatoes. Fold in the egg whites. Add
1/2 of the Gruyere cheese to the mashed potatoes.
Pour into a buttered baking
dish. Sprinkle with remaining cheese. Bake at 400°F. for 30
minutes until golden and puffy.
