"Brent97G" > wrote in message
...
> >From: "cockle_thing"
>>Date: 2/8/05 10:41 AM Central Standard Time
>
>> I went to the store to buy some potatoes to make fishcakes.
>> What
>>i wanted were potatoes described as "creamy" by chefs.
>
> While some chefs may describe a potato as creamy, they are also
> using lots of
> cream in their mashed potatos and lots of dairy and fats to
> enhance that
> texture. When reading/trying recipes by many chefs I find they
> forgetfully omit
> that extra dollop of cream, pat of butter and/or extra drizzle
> of olive oil
> which makes the dish special.
When I was cooking in a restaurant in Pennsylvania, we used
small, round, thin-skinned red potatoes which we cooked in a
convection steamer. They turned out to be very "creamy." The bags
were labeled "red creamers", and I have never been able to find
anything like them in supermarkets. They were delicious, with
just a little salt and clarified butter added.
--
barry in indy