Blanching potatoes is a culinary method that entails briefly boiling potatoes in water after which instantly transferring them to chilly water to cease the cooking course of. This course of helps to protect the potatoes’ coloration, texture, and taste. Blanching potatoes is a typical step in lots of recipes, resembling potato salad, mashed potatoes, and roasted potatoes.
There are a number of advantages to blanching potatoes. First, it helps to take away extra starch from the potatoes, which might make them much less sticky and extra flavorful. Second, blanching helps to set the potatoes’ coloration, stopping them from turning brown or grey when cooked. Third, blanching helps to tenderize the potatoes, making them simpler to mash or roast.
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