Soaking potatoes before boiling

torbrex

Mum taught me always to soak tatties for a few hours then change the water before actually boiling them, it was something to do with removing some of the starch I think.

I mentioned this to someone this morning and she looked at me as if I was a daft man that knows nothing, at 53, I was reluctant to say 'but my mum says'

Mum used to peel and chop the tatties in the morning before going to work and we were instructed to change the water and start boiling them after we got home from school, usually about 5pm just before mum got in.

I have checked in some of my old cook books but there is no mention of 'soaking' tattie, could it be that mum was wrong? :eek:

floss2

Your mum has been making good use of time & children, by peeling the spuds in the morning, and then getting you to put them on to boil. Changing the water will just be so they cook in fresh water, as soaking them will draw some of the startch out.

ruthber

It is completely unnecessary to soak the potatoes before boiling and probably removes some of the nutrients such as vitamins and minerals.
I peel and boil straightaway.

PenguinOfDeath

My mum used to do this with pre-cut chips she had done, probably didn't matter so much about the depletion of vitamins in that case!

ariba10

We always soak chipped potatoes.

Surprising how much starch comes out of them.

floss2

ruthber wrote: »

It is completely unnecessary to soak the potatoes before boiling and probably removes some of the nutrients such as vitamins and minerals.
I peel and boil straightaway.

But when a busy mum has a job and can peel the spuds before work, and the older kids can start dinner before she gets home, then it is a time saver - regardless of whether the spuds retain all their nutrition or not.

OP did you have an electric cooker? I bet turning the ring on was safer than manhandling a peeler and/or veg knife!

torbrex

PenguinOfDeath wrote: »

My mum used to do this with pre-cut chips she had done, probably didn't matter so much about the depletion of vitamins in that case!

My mum did it with chips as well but as she did not fry chips very often, I had forgotten about that, she found it easier just to send one of us out to the chippy for '3 sixpenth worth' rather than fry up chips for the 7 of us.

aliasojo

I peeled spuds this morning and they've been sat in a pan of cold water ever since.

I will put clean water in tonight when I boil them.

I didn't soak them for any reason other than it saves me time peeling them in the morning and sitting them in cold water until I need them, keeps them fresh.

I usually boil them in fresh water simply because I start cooking them in boiling water from the kettle, just so they start cooking quicker.

torbrex

floss2 wrote: »

OP did you have an electric cooker? I bet turning the ring on was safer than manhandling a peeler and/or veg knife!

Yes it was electric but I still managed to burn myself one time, I put the pan on the back ring and started one of the front ones, I only noticed when I went back to turn it down to simmer and lent on the hot ring :eek:

The_Thrilla

ruthber wrote: »

It is completely unnecessary to soak the potatoes before boiling and probably removes some of the nutrients such as vitamins and minerals.
I peel and boil straightaway.

Exactly. I was shown the 'correct' way to boil rice. You boil it up, then you put the rice in a collander and pour a kettle of boiling water through it. It separates the grains wonderfully. All you are doing in either case is pouring vitamins and minerals down the sink.

Any

If it saves you time then great. I've been told peeled potatoes will last 2 days in a pan of cold water. Not that I ever needed that.
Otherwise peeling them and needing to wait until they soak is completely unnecessary. I don't know anyone who does that for other reason then needing time in the evening and I come from family of chefs and cooks.