Which potatoes to use

Posted by Lotus Blue (1005 days ago)

I love potatoes. To make mashed are there better ones to use than others. Also for roasting or making chips.Which are better.
I want to make pies like fish pie and shepperds pie for kids but they say they don't like mashed potatoe but when out and eating it they love it.

(I am based in Hong Kong)

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Posted by Witley (1004 days ago)

I'm no expert here, but I reckon I qualify to help as I too love potatoes, especially mash! I find the imported 'baking' potatoes (usually come in three or four to a net bag in Wellcome & Park&Shop) are best for mash. I also use the local large, thinner skinned potatoes from wet markets for mash occasionally and they're okay too, though sometimes I find they taste a bit sweet and don't have such a good texture as the baking potatoes.

New potatoes definitely don't work for mash, but they're good if you make "smashed" potatoes, when you boil them then bash and toss them in olive oil and herbs or whatever.

I also use baking potatoes for roasting and chips.

I'm sure you already make perfect chips, but if do a search on Google you'll get heaps of good advice about the best types of potatoes to buy, how to remove excessive starch and the right temperature to (twice) fry them. You can also get info on making different types of mash (for example, Heston Blummenthal's recipe, similar to the mash they serve at the Mandarin Grill, is wonderful but disgustingly unhealthy).

I'll stop now as I'm getting hungry...

(I am based in Hong Kong)

Posted by Lotus Blue (1004 days ago)

Many thanks witley will get some potatoes today and get mashing

(I am based in Hong Kong)

Posted by Ruth at Clifford (1004 days ago)

IKEA in HK has the most beautiful potato mashers...but the shop in Guangzhou doesn't have them.

cheers from Ruth

(I am based in Guangzhou)

Posted by Chris Malone (912 days ago)

For mashed potatoes, you really need "russet" or "baking" potatoes, or "Idaho" potatoes. They are the larger, non-waxy potatoes. I live in Shanghai, and cannot get them, but I know Park and Shop and maybe others in HK, have them. For other potato dishes - just get what you can find. Like for stews, casseroles etc. They hold together better that the "baking potatoes". Speaking of which - you don't have to mash them - just bake and eat, with sour cream, butter, salt and pepper.... ambrosia!!

(I am based in Hong Kong)