"cockle_thing" > wrote in message
ups.com...
>I hate going to stores to buy potatoes because i never know what
> they're going to turn out like once i've boiled/mashed/roasted, etc.
> them. I went to the store to buy some potatoes to make fishcakes. What
> i wanted were potatoes described as "creamy" by chefs. Anyway, i got to
> the store and found that the only bag of potatoes i could possibly
> carry home was a small bag of 'new potatoes' and before you ask it did
> not say what the best way to cook them was. When boiled, these potatoes
> were quite dry and flaky, sort of watery, rather than creamy. Anyone
> have any ideas of which varieties are 'creamy'? And if so- what variety
> is 'new potato', or is it a type on it's own?

See below from epicurious:

Dimitri

potato
The ancient Incas were cultivating this humble tuber thousands of years ago.
The potato was not readily accepted in Europe, however, because it was known
to be a member of the nightshade family (as are the tomato and eggplant) and
therefore thought to be poisonous. In the 16th century, Sir Walter Raleigh
was instrumental in debunking the poisonous potato superstition when he
planted them on property he owned in Ireland. The Irish knew a good thing
when they saw it and a hundred years later were growing and consuming the
potato in great quantities. Today, hundreds of varieties of this popular
vegetable are grown around the world. In America, the potato can be divided
into four basic categories: russet, long white, round white and round red.
The russet Burbank potato (also simply called russet and Idaho ) is long,
slightly rounded and has a brown, rough skin and numerous eyes. Its low
moisture and high starch content not only give it superior baking qualities
but also make it excellent for FRENCH FRIES. The russet Burbank was named
for its developer, horticulturalist Luther Burbank of Idaho. Although grown
throughout the Midwest, the russet is also commonly called IDAHO POTATO
(whether or not it's grown there). Long white potatoes have a similar shape
as the russet but they have thin, pale gray-brown skins with almost
imperceptible eyes. They're sometimes called white rose or California long
whites , after the state in which they were developed. Long whites can be
baked, boiled or fried. The thumb-sized baby long whites are called finger
potatoes. The medium-size round white and round red potatoes are also
commonly referred to as boiling potatoes . They're almost identical except
that the round white has a freckled brown skin and the round red a
reddish-brown coat. They both have a waxy flesh that contains less starch
and more moisture than the russet and long white. This makes them better
suited for boiling (they're both commonly used to make mashed potatoes) than
for baking. They're also good for roasting and frying. The round white is
grown mainly in the Northeast where it's sometimes referred to by one of its
variety names, Katahdin . The round red is cultivated mainly in the
Northwest. Yukon gold potatoes have a skin and flesh that ranges from
buttery yellow to golden. These boiling potatoes have a moist, almost
succulent texture and make excellent mashed potatoes. There are a variety of
relatively new potatoes in the marketplace, most of which aren't new at all
but rather heritage vegetables that date back centuries. Among the more
distinctive examples are the all blue potatoes, which range in color from
bluish purple to purple-black. These small potatoes have a dense texture and
are good for boiling. Other purple potatoes have skin colors that range from
lavender to dark blue and flesh that can be from white to beige with purple
streaking. Among the red-fleshed potatoes are the huckleberry (red skin and
flesh) and the blossom (pinkish-red skin and flesh). New potatoes are
simply young potatoes (any variety). They haven't had time to convert their
sugar fully into starch and consequently have a crisp, waxy texture and
thin, undeveloped wispy skins. New potatoes are small enough to cook whole
and are excellent boiled or pan-roasted. Because they retain their shape
after being cooked and cut, new potatoes are particularly suited for use in
potato salad. The season for new potatoes is spring to early summer.
Potatoes of one variety or another are available year-round. Choose potatoes
that are suitable for the desired method of cooking. All potatoes should be
firm, well-shaped (for their type) and blemish-free. New potatoes may be
missing some of their feathery skin but other types should not have any bald
spots. Avoid potatoes that are wrinkled, sprouted or cracked. A green
tinge - indicative of prolonged light exposure - is caused by the alkaloid
solanine, which can be toxic if eaten in quantity. This bitter green portion
can be cut or scraped off and the potato used in the normal fashion. Store
potatoes in a cool, dark, well-ventilated place for up to 2 weeks. New
potatoes should be used within 3 days of purchase. Refrigerating potatoes
causes them to become quite sweet and to turn dark when cooked. Warm
temperatures encourage sprouting and shriveling. Potatoes are probably the
most versatile vegetable in the world and can be cooked in any way
imaginable. They're available in a wide selection of commercial products
including POTATO CHIPS, instant mashed potatoes (dehydrated cooked
potatoes), canned new potatoes and a plethora of frozen products including
HASH BROWNS, FRENCH FRIES and stuffed baked potatoes. Potatoes are not at
all hard on the waistline (a 6-ounce potato contains only about 120
calories) and pack a nutritional punch. They're low in sodium, high in
potassium and an important source of complex carbohydrates and vitamins C
and B-6, as well as a storehouse of minerals. Neither SWEET POTATOES nor
YAMS are botanically related to the potato.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.