12 Potato Tricks Farm Kitchens Used That Nobody Teaches Anymore

12 Potato Tricks Farm Kitchens Used That Nobody Teaches Anymore The potato salad went to water in the bowl before anybody sat down. And the mashed potatoes came off the beater grey and stretchy, and the butter didn't help. So you quietly decided you're not good at potatoes, and you started buying the salad from the deli. It wasn't your pan. It wasn't how long you boiled them. It wasn't the recipe your mother gave you, and it wasn't your hands. These are twelve things farm kitchens knew about potatoes. The one place a potato should never be kept, which is where most houses keep them. When a sprouted potato is still perfectly good and when it isn't. Why potatoes and onions are the worst possible pair to put in one basket. The baked potato warning almost nobody has heard, which has a real outbreak attached to it. The water you've been pouring down the sink. And number one is the single reason your potato salad goes to mush and your mashed potatoes turn to glue. The same reason for both, and it was decided before you ever turned your stove on. Nothing here needs a gadget or anything you don't already own. SOURCES → USDA Agricultural Research Service, on cold sweetening in stored potatoes → Food and Drug Administration, Guidance for Industry on acrylamide in foods → Iowa State University Extension, on sprouting and greening potatoes → Ohio State and University of Wisconsin Extension, on storing potatoes and onions → University of California Extension and the National Center for Home Food Preservation, on foil baked potatoes and botulism → University of Arkansas and North Dakota State Extension, on potato types and preparation Tell me in the comments what your family did with potatoes when money was short, because every house had a dish, and I would like to know yours. And tell me what part of the country you are writing from. I read every one. Nothing here is lost. Just untaught. #potatoes #farmhouse #oldways #kitchentips #frugalliving