i thought these smooth, golden-skinned (yukon gold?) potatoes would make a pleasantly silky potato leek soup. instead, they made it kind of gluey. wrong kind of starch? i guess i should have used russets.
You have to make sure that you cook Yukon's until they are basically mashed potatoes if you are blending them for soup. If you cook them long enough, the taste is worth the extra time, but not cooking them long enough...well, you figured that one out already!
i thought these smooth, golden-skinned (yukon gold?) potatoes would make a pleasantly silky potato leek soup. instead, they made it kind of gluey. wrong kind of starch? i guess i should have used russets.
You have to make sure that you cook Yukon's until they are basically mashed potatoes if you are blending them for soup. If you cook them long enough, the taste is worth the extra time, but not cooking them long enough...well, you figured that one out already!
ReplyDeletethanks for the tip, i'll try that next time!
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