Made a bunch of mashed potatoes yesterday and it was fucking delicious
Saved half for today and it had that distinct fridge potato taste :sadness:
I always end up tossing leftover boiled potatoes for this reason
Made a bunch of mashed potatoes yesterday and it was fucking delicious
Saved half for today and it had that distinct fridge potato taste :sadness:
I always end up tossing leftover boiled potatoes for this reason
Starch retrogradation. Cooled potatoes shed water and form starch crystals that have to be heated to ~150F to fully break down.
You pretty much have to recook them, but they'll never be the same. There's a few recipes that take advantage of the drying and firming that happens in leftover potatoes (potato pancakes, potatoes romanoff, twice-baked potatoes), but I usually just: cut into small pieces, fry in skillet, eat with breakfast.
When it comes to boiled potatoes I only boil what I think I'll eat in a single meal, but when you're making mashed potatoes there's an impulse to make a bigger batch to save time. I guess the solution would be to make smaller batches but that just doubles the time and energy needed. Not that mashed potatoes are incredibly labour intensive but it's significantly more effort than sticking spuds into a pot with some water and fucking off until they're done
Just microwave them if you want even less effort. There’s usually even a potato button. I’ve noticed that if you have too much leftover cooked potatoes just mash them or dice and fry them or roast them. Parboiling them is a good technique anyway.
I did mash them, but mash also tastes funky after being in the fridge
What kind of potatoes were they? I’ve noticed that russet potatoes can have a weird acidic taste especially if overcooked (I think)
I just get whatever's sold as "starchy" potatoes at the supermarket at any given moment. The specific breed changes depending on which supplier or farm they're from
:party-parrot-science: Science, yeah!
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