There's more than 5,000 varieties of
potatoes all with different shapes, sizes and colors. In the United States, the
most common varieties are classified into four types: Long Russets, Long Whites,
Round Reds, and Round Whites. There's also special varieties like the Yellow
Flesh, Blue and Purple Potato.
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.
3 or 4 large baking potatoes
milk or cream
Wash and peel potatoes, cut lengthwise into quarters. Place potatoes in a pan
covered with water and a little salt. Boil for about 20 minutes or until when
you stick a knife they feel tender. Drain. I set them back on the burner with
the burner off, for a couple of minutes to make sure all the water is
evaporated. Then with your mixer beat the potatoes until all the lumps are gone.
Add 3 T. butter and a little salt. Then add in the milk or cream to lighten them
a bit. Place potatoes in a serving dish and serve immediately.