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10 servings, 1/2 cup each
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For a saucier potato dish, increase milk to 1/2 cup.
Look for firm, smooth, well-shaped potatoes all year round. Avoid those with sprouts, green coloring or bruises. Generally, you'll find all-purpose, baking, red (best for boiling) and sweet varieties of potatoes.
Store in a cool, dry, well-ventilated place. Protect potatoes from moisture and light since both can cause the potatoes to turn green. Never refrigerate potatoes because cold changes the starch to sugar and affects the taste. Scrub potatoes just before using.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.