Commonly known as the Idaho potato, the russet potato has low moisture but high starch content, which results in a lovely, floury texture when baked. The russet potato is long, slightly rounded, with a course brown skin with many eyes. The russet potato is available year-round
Selection & Storage
Select russet potatoes with no soft spots, cracks, or withering. If the "eyes" have sprouted or if the skin has a greenish tinge, DO NOT buy it. Greenish skin means the potato was exposed to bright light too long.
Store in a cool (50 degrees F to 55 F), dark place for up to two weeks.
Scrub each russet potato well with a vegetable brush in a bowl and pan full of water with a few drops of a vegetable wash.
Dry excess moisture off and prick each potato with a fork several times. Bake at 425 degrees F for 40 to 55 minutes, until tender when a sharp pointed knife is inserted.
For the best results in baking potatoes, do not wrap them in aluminum foil, or the end results will be a steamed-wet potato flesh.
If you are making mashed potatoes, use baked russets to achieve the richest possible texture for the dish.
Creamy Whites or New
Breakfast, Lunch or Dinner
You're always low c a l o r i e,
tasty, tried, and true.
Potato, Oh My Potato,
how I love eating you!
Chives are related to the onion and the leek and it has delicate, hollow stalks that resemble grass blades and taste like a mild onion. If you grow your own chives, the pretty lavender flower that it produces are also edible. Chives are available year-round in most grocery stores.
Selection & Storage
Choose chives with a uniform green color and show no sign of yellowing, browning or wilting. Chives can be kept in a plastic bag in the refrigerator for up to a week. They are best when used immediately... great to have them growing in a personal herb garden.
Rinse chives and dry on a paper towel. Snip with scissors to desired lengths. Do not chop chives or they will become bruised. To experience the best flavor of chives, add to the dish just before serving.
Vegan Basics Basic Vegan Mashed Potatoes
My mom, Christine Stanley, made the BEST mashed potatoes. She used loads of butter and cream!!! She also boiled her potatoes and mashed them with a hand held electric mixer.
I learned that water makes the potatoes watery and not as tasty. So I experimented to get the perfect vegan mashed potato recipe. I started with baked organic Russet or Yukon Gold potatoes and used a potato ricer. Then I added soymilk creamer, extra virgin olive oil and herbs to create a creamy flavor-filled mashed potato that no one can resist.
Remember, you don't have to give up flavor because vegans don't use cream or butter. This Basic Vegan Mashed Potato Recipe can be adapted to several variations depending on your taste requirements.
4 extra large organic Russet potatoes or 8 small organic Yukon Gold Potatoes
organic extra virgin olive oil
Wildwood Soymilk Creamer (plain), Trader Joe's Soy Creamer (plain) or Silk Soy Creamer
chives, fresh or dried
Italian flat leaf parsley
Tools potato ricer
Preparation Preheat the Oven
Preheat the oven to 375 degrees F.
Wash the Potatoes
Wash the potatoes of your choice and place them on an insulated cookie sheet covered with a sheet of parchment paper.
Bake the Potatoes
Bake the potatoes for 1 hour and fifteen minutes or until a sharp knife inserted into the potato slides in easily and the potato is soft.
Rice the Cooked Potatoes
Cut each potato in half.
You DO NOT need to peel the skins off!
The force of the potato ricer against the cut side will mash the potato out and leave behind the ugly potato skin!
Use Imagine No-Chicken Soup instead of Wildwood Soy Creamer.
Just added the RSVP Jumbo Potato Ricer to the Chez Bettay Kitchen Tools! The stainless steel metal and the large capacity provides a vast improvement over the plastic one shown in the photographs above. So if you are looking to purchase a potato ricer, look for the RSVP International brand.