Easy to Peel Potatoes
If you want to peel your potatoes faster and easier, wash them and place them in a pot with hot water for 10 minutes. When you take them out of the pot, the skin will come off easier.
When you cook them for making mashed potatoes do not cook them whole, cut them in small pieces and they will cook faster. You will save time and energy.
If the potatoes that you were going to use for your mashed potatoes got overcooked, add some powder milk instead of liquid milk and you will obtain the desired consistency.
Mashed Potato Leftovers
When you have leftover mashed potatoes, add one or two eggs and form balls the size of a golf ball sauté them in some oil and you will have a new recipe for another meal.
You can fill the balls with cheese, ham or whatever you have on hand. You can freeze these balls for a
later date. Make sure that they are air tight or vacuum packed so they do not loose their flavour.
Fluffy Mashed Potatoes
So your mashed potatoes are fluffier when you serve them, add a beaten egg white before you serve it.
Cold Mashed Potatoes
Mashed potatoes get cold really fast. If you want your mashed potatoes to stay hot until you serve them, cover them with a cotton napkin before you take it to the dinner table.
Potato Skin Snacks
Use this economical recipe to make snacks for a party or to accompany a meal. When you peel your fresh potatoes, do not throw away the peels, save them in the freezer. When you get ready to use them, heat oil and put the potato skins when the oil is very hot. They will be nice and crispy.
You can add lemon or vinegar to them. Also try adding chilli powder, garlic salt, paprika or any other spice.
Faster Baked Potatoes
If you want baked potatoes in a hurry, boil them first for about 15 minutes and then place them in the oven. They will take half of the time to bake.
Potatoes in Tin Foil
Another way your potatoes will bake faster is to remove a piece of skin on each side and wrap them in aluminium foil. After that, put them in the oven.
Nail your Potatoes
If you put an iron nail inside the potato before you wrap it in aluminium foil. When the nail gets hot inside the potato, it will accelerate cooking from the inside out.