Potatoes, Winter Squash And Other Starchy Vegetables

From: How To Read A French Fry

*Use potatoes, winter squash and sweet potatoes as thickeners: to thicken soups, as binders for gratins and in fresh pastas, such as gnocchi

*Baking potatoes have much more starch than boiling potatoes. Use them when you want to thicken something or want a smooth puree. Use boiling potatoes when you want potatoes that will hold their shape

*Be careful when pureeing potatoes, or they'll develop a sticky, gluey texture. Always mash potatoes by hand or with a hand mixer.

*When using potatoes as a thickener, make sure there is plenty of liquid to disperse the starch. It takes only about 1/4 pound of cooked potato to thicken 2 cups of liquid. Be careful not to overwork the dish when using potato as a thickener. Its starch granules are very delicate and over-pureeing them can weaken their thickening ability.

*To make the lightest mashed potatoes and gnocchi, get rid of as much excess moisture as possible. Puree the potatoes while they are still hot (a food mill or potato ricer is best) and spread them out to let them cool so the steam with evaporate. Reheat the puree if making mashed potatoes.

*Because squash contains less starch than potatoes do, you can puree it in a food processor without developing its gluten.

*To vary the flavor of a starchy vegetable that you will be pureeing, change the way you cook it. Boil for a mild flavor. Steam for a more intense flavor. Or roast it for the most intense flavor of all.