Fig Jam and Lime Cordial

Big Boy came into the kitchen a couple of hours ago and asked me what was for lunch.

“We’re having a gourmet potato tasting.  Hmmm. It’s not a normal life we lead, is it?”

“No…”, he replied, “it’s much better.”

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Tasting #1 : Mashed

Clockwise from the Purple Congo are Bintje, Nicola, Dutch Cream, King Edward and Kipfler.

I washed, peeled and chopped up one or two of each of the gourmet potato varieties we’d bought at the markets, then cooked them in the microwave.  These were then mashed with a little milk, butter and a pinch of salt (not too much, as I didn’t want to mask the flavour of the potato), and lined up for Pete, Big Boy and I to taste.  Here are our notes in order of tasting:

Bintje: Big Boy and I loved this potato, Pete less so.  It cooked very quickly in the microwave – much faster than the waxier Nicolas or Kipflers.  This spud has a light yellow flesh and an interesting savoury note which we found appealing – it reminded me of potatoes I’d eaten as a child.  The Bintje mash tasted like the inside of hot chips, which is probably why we liked it so much. These potatoes are neither waxy nor floury, and will definitely be a variety we’ll buy again.

Nicola: Such a contrast to the Bintje!  These waxy potatoes were slow to cook, really yellow on the inside and quite sweet to taste.  They weren’t really suited to mashing, but would make an excellent salad potato.

Purple Congo: These were interesting,  but I probably won’t buy them again.  Firstly, by the time you’ve peeled away the rough exterior, there’s not all that much potato left.  Secondly, they turned everything purple – the sink, the cooking liquid and my hands.  Having said that, these were completely different to the other potatoes, and really quite tasty.  The  mash was Teletubby purple and the flavour closer to a sweet potato than a normal white or yellow one.  These would be great for a showcase dish, but they’re unlikely to become one of our regular purchases (though they probably should, as Pete was sure that they would be high in anti-oxidants).

Dutch Cream: These have a similar taste, albeit less sweet, to the Nicola, but are much better suited to mashing (which surprises me, as they’re quite waxy).  They’re aptly named, because they tasted creamier than the other potatoes,  despite having had the same amount of milk and butter added.  Definitely one we’d buy again.

King Edward: These white fleshed spuds are the quintessential mashing potato, although they’re a bit too floury for my liking. Pete felt that we could have added even more milk and butter, and the potato would have absorbed it all.

Kipfler: Big Boy’s other favourite, these waxy, yellow-fleshed spuds  have a beautiful flavour and an interesting shape. Definitely one we’ll be buying regularly.

. . . . .

Tasting #2 : Baked

I cut up four varieties, tossed them in olive oil and salt and roasted them in a hot oven until well baked.  I only used four types because I couldn’t think of any more ways to cut them up – the Bintjes were cut into cubes, the Dutch Creams were sliced, the last King Edward was cut into wedges and the Kipflers were easily distinguished by their long cigar shape.

We all loved the King Edward baked – it had a crisp exterior and a white fluffy centre, and would have been perfect with sour cream or butter. The Dutch Creams were a little too sweet for me, and Pete thought they were too waxy for baking.  The Kipflers were delicious, and a little firmer in texture than the other varieties.  Big Boy loved the Bintjes – he thought they tasted like a classic chip should.

. . . . .

This was great fun and highly educational – I’d never realised that potatoes could vary so much. The best part, though, is that we now know which variety to choose for a particular dish; King Edward, Bintje or Kipfler for baking, Nicola for salad, and Bintje or Dutch Cream for mash.  That kind of knowledge is empowering!