New Potatoes?

[Chris Hammond]

I think I read somewhere that spuds for mashing should be cooked in cold water brought to the boil and that new potatoes should be dropped into boiling water to cook. I've no idea whether it makes any discernible difference. Does it?

[Chris Hammond]

And while I'm thinking of it what purpose is served by 'browning' mince,??

[Andytheammer]

Chris after watching Gone Fishing with Mortimer & Whitehouse I’d give “Trapped Potatoes” a go

[Chris Hammond]

Chris after watching Gone Fishing with Mortimer & Whitehouse I’d give “Trapped Potatoes” a go

That wouldn't be trapped tinned potatoes would it Andy?

[John Milford]

And while I'm thinking of it what purpose is served by 'browning' mince,??

It liquefies the fat Chris, so that you can pour it off (if you don't like greasy mince).

I think something similar applies to spuds. Cooking potatoes by boiling up from cold water will take out more of the starch - which you then pour away with the water before mashing?

[Chris Hammond]

And while I'm thinking of it what purpose is served by 'browning' mince,??

It liquefies the fat Chris, so that you can pour it off (if you don't like greasy mince).

I think something similar applies to spuds. Cooking potatoes by boiling up from cold water will take out more of the starch - which you then pour away with the water before mashing?

Ah that makes sense John. I have to say though, as I only eat the 5% fat lean steak mince there isnt a huge amount of fat residue if any.

I did wonder if the spud thing was related to a need to gradually heat up the potato for mashing purposes.

[zodiac]

If it's a soft floury type if potato, starting it off in cold water helps it to stop breaking up before it's properly cooked.

[Chris Hammond]

If it's a soft floury type if potato, starting it off in cold water helps it to stop breaking up before it's properly cooked.

That makes sense bud.

[tigger996]

If it grows above ground or new potatoes then put into boiling water. The rest cook from cold.