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Old 07-12-2015, 08:01 AM   #1
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What is the best Potato variety for Vichyssoise?

My leeks are kicking butt this year, so I sense vichyssoise in the not too distant future.

Is there a better or best variety of potato to use for this soup.

I would assume it would be one that I'd want to break down and not be so grainy when it does.

I know yukon gold hold together pretty well, so Im guessing that wouldn't be a great choice.

I also know that the store has about a dozen other varieties, so a little advanced help would be appreciated.

Thanks ,
larry

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Old 07-12-2015, 08:43 AM   #2
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Yukon Gold.
All the same approximate size. Unpeeled. Into lots of already boiling water with a good pinch of Kosher salt.
Allow to get REALLY soft. Not falling apart but just about.
Drain. Into cold water so you can handle them. Use a plastic scrubby-pad to gently remove the skins which will slide off very easily.
Pass through a sieve for a nice smooth puree.
IMO they are the best to use for vich....
The golden color of the flesh adds a nice element also.
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Old 07-12-2015, 10:44 AM   #3
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When I make potato leek soup, I use russets.
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Old 07-12-2015, 04:10 PM   #4
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Larry -

there are high starch, low starch and the in-between starch types.

the high starch varieties tend to fall apart and thicken things up upon plentiful cooking - these are the russets

the low starch types aka "waxy" do not fall apart when cooked.. reds, fingerling, yukon typical of these.

then the All Purpose Potato - in betweenish.

the low starch types are not going to give you the results you're looking for in a thickened soup environment.

russets are your best bet for a soup.
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Old 07-12-2015, 05:47 PM   #5
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Quote:
Originally Posted by Andy M. View Post
When I make potato leek soup, I use russets.

I have always used russets with excellent results
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Old 07-14-2015, 01:09 PM   #6
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Yukon gold potatoes were developed in Ontario. They are just coming into season. They are categorized as a fluffy potato.


The reds are typically classified as smooth potatoes and make the best mashed potatoes. My favorite red is Norland. We've been digging new red potatoes for about 10 days now. Many people like the Desiree, another red variety.


Yukon golds are the ones preferred for fries (ours aren't quite yet "fry size" we like them to be about 4 inches long for fries). Yukon golds have a slightly mealy texture. For a creamy soup, I am in the red camp.


I am partial to Russian blues...I love to make a potato salad using red, white, and blue baby potatoes dressed with oil-vinegar and fresh herbs. When it is hot and humid out, I like a lighter potato salad than one with a creamy dressing.
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Old 07-14-2015, 05:04 PM   #7
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curious. it seems opinions do not all agree.
http://www.ciaprochef.com/potatoes/pdf/PotatoTypes.pdf
Potato Types | Types of Potatoes | Potatoes, Goodness Unearthed
Food: Potato basics: First, find the starch content

and on and on and on.
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Old 07-15-2015, 11:48 AM   #8
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Or, you can run to the library and see if they have a copy of Alex Barker/Sally Mansfield's book Potato if you'd like to learn more about potatoes than you ever thought you needed to know. I've been working my way through recipes for different varieties and making with "regular" potatoes to do taste/texture comparisons.
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Old 07-17-2015, 12:56 PM   #9
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Quote:
Originally Posted by CWS4322 View Post
Yukon gold potatoes were developed in Ontario. They are just coming into season. They are categorized as a fluffy potato.


The reds are typically classified as smooth potatoes and make the best mashed potatoes. My favorite red is Norland. We've been digging new red potatoes for about 10 days now. Many people like the Desiree, another red variety.


Yukon golds are the ones preferred for fries (ours aren't quite yet "fry size" we like them to be about 4 inches long for fries). Yukon golds have a slightly mealy texture. For a creamy soup, I am in the red camp.


I am partial to Russian blues...I love to make a potato salad using red, white, and blue baby potatoes dressed with oil-vinegar and fresh herbs. When it is hot and humid out, I like a lighter potato salad than one with a creamy dressing.

Go figure, I think reds are the worst for mashed potato. I think the "fluffy" kind would be the best for mashed potato. They would also be good for the potato soup, since they have to be mashed, sort of...
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Old 07-17-2015, 01:02 PM   #10
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Quote:
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curious. it seems opinions do not all agree.
no wonder, we cannot even agree here on a simple site and there you bring up all kind of professional opinions.
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