Best size/shape to cut spuds prior to cooking ?

dollop

A while back i was left in charge of the cooking for Sunday dinner. Not being a dab hand in the kitchen i cubed the potatoes in order to boil so as they could be mashed. When my other half seen the size of the said cubed spuds she was none too happy. I was informed they were too big and thus would take longer to cook. Now i know, but it got me to thinking does anybody know the best size and shape to cut the potatoes and i also wondered would they cook quicker if a crinkle cutter was used ?.

Pink.

Hello dollop,

For mashing I always cut potaoes in 1'' cubes, but that's just me.....there are no hard and fast rules.

The thing I find important with potatoes is that they are all similar in size so they will cook at the same rate and all be ready at the same time.

Keep showing willing and perhaps your oh will appreciate your efforts!

Pink

Noozan

Oops, sorry, not sure what's happened here!

tipsychick

The main thing is that that they are all roughly the same size, so they cook evenly. Normally I halve/quarter them. If you're roasting, try doing it in goose fat. Make sure the goose fat is really, really hot before you put your parboiled spuds in. Believe me, they will be unbeatable!

jesster_2

I used to cut mine quite small so they'd cook more quickly. But then my OH pointed out that if you do that then the mash comes out more watery: each cube absorbs more water in relation to the amount of potato, if you know what i mean. He then quoted old science lessons and all that "increased surface area increases rate of reaction" thing for why smaller cubes absorb more water. Obviously i'd glazed over at this point... but i have to say he was right! Slightly larger chunks + bit more time = tastier, less watery, mash!

I bore even myself sometimes!

squeaky

If my mash looks a bit watery I keep on working it in the pan over a low heat just to reduce the moisture content. You have to keep it moving though.