The Versatile Potato:
In America we have three basic choices. The Russet, White Rose, and the red potato are the staples. Each potato is a little different.
A russet potato you can do just about anything with. A White Rose Potato is best for a potato salad they will also do very nicely mashed or with a meat you are roasting. A red potato is best left with the skin on and boiled.
It would take many pages just discussing a potato because there are so many things you can do with them. Here are just a few:
The easiest yet longest is to bake them. A russet will be the best. Wash, always stick a fork in them a few times, give them a little bath in olive oil and bake for about 45 minutes in a 350 degree oven. These are great with some melted butter, some fresh green onion *fancy name chives” and about the only time I will use sour cream.
Frying: Hey go for it and again there are so many ways to this. We have French Fries, Home Fries, and Hash Browns. For these you do want to peel off the outer layer of skin.
Boil them: I would use the red or white rose for this. After boiling they need a friend, a green onion or parsley; are usually the best friends.
When deciding to mash: remove all the outer skin of the potato, boil until they are just about falling apart. Drain all that water out. Return to the pot and get the masher utensil out. This is another area where there are again more ideas to make this recipe then Chefs. I choose some butter, a little milk and salt and pepper. Do what you and your family like.
That skin potatoes have is packed with taste and nutrients. Sometimes we do have to remove it. Many times leave It be.
Never “nuke” a potato, my term for a “microwave oven”. Your potato will be very unhappy. I rarely use a microwave for anything. It is one appliance I would not miss much at all if I did not have one.