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A Cautionary Note

Appears in
top 1000Roots: The Definitive Compendium
Roots

By Diane Morgan

Published 2012

  • About
When peeling potatoes, any areas of green should be peeled completely away. These patches reveal the presence of solanine, a naturally occurring poisonous alkaloid that intensifies with exposure to light.
Peeled potatoes discolor quickly, so have a bowl of acidulated water handy and drop the potatoes into the water as you peel and cut them.
Use a potato masher, ricer, food mill, or electric mixer to mash potatoes. Never use a food processor, which can result in a gummy, gluey consistency.

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