8/11/09

Potato Cure for Too Much Salt

Let your conversation be always full of grace, seasoned with salt, so that you may know how to answer everyone.
Colossians 4:6



I saw my momma use this trick many times over the years:

If you accidentally add too much salt to a cooking pot, add a peeled potato and continue to cook a bit. Discard potato and serve dish as usual. Potatoes are salt-sponges. They will absorb most, if not all, of the excess salt.

Do you ever have trouble getting your mashed potatoes salty enough? Add the salt to the water when your boiling the potatoes. Again, the potatoes will absorb the salt. No more having to “test taste” and add salt while mashing your potatoes! Hmmm? Is that good, or not?!

4 comments:

  1. Not to be argumentative, but my mom told me adding salt to the water would make the potatoes hold their shape better. I add salt early when I want to achieve boiled potato lumps but later for mashed. Although in truth, the boiled potatoes are pretty soft :-)
    Love your blog!

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  2. Here's a potato question for you... I thought people saved potatoes all winter long, but my get rotten and moldy within two weeks... I try to buy the 10# bags on sale, but I never get to use the whole thing. How can I keep them from going bad? Does taking them out of the bag make a difference? (This is obviously coming from a cooking-impaired person!)

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  3. Heather,

    I have the same problem. The 10 lb bags are generally a better buy, but it is hard for us to eat them before they ruin. The Taste of Home folks conducted a few experiments to try to come up with the best solution to this common problem. Here are their thoughts, tests results and recommendations:

    http://community.tasteofhome.com/forums/t/701299.aspx

    HTH!!

    ReplyDelete

Thanks for sharing! I love comments!