Many of you are already aware that potatoes are a major foe of mine in the kitchen. The battle isn’t against any kind of potato in particular; bakers, reds, babies, sweet potatoes, they are ALL on my can’t-cook-worth-poo list. I always manage to overcook my sweet potatoes and undercook my other potatoes. Every. Single. Time.
At my bridal shower a couple of months ago, I was given a big freakin’ steamer pot. Back before I moved out of my parents’ house, I used their steamer pot–once–to cook some broccoli. Now that I have one of my own, I figured I’d better become friends with it and see what beautiful magic we can make together. I chose to start with potatoes.
I’ve been on a sweet potato kick lately, but my husband dislikes them. Therefore, I figured I’d really put the steamer pot to the test by using it to cook a sweet potato and a russet potato at the same time. I chopped each potato into about 20 small cubes, tossed them in the pot, and set the timer for 15 minutes (the minimum time recommended for steaming potatoes).
At 15 minutes, I lifted the lid and used a fork to poke one cube of each of the types of potato. For me, this is always the defining moment in my attempts at cooking potatoes. I have a terrible habit of assuming that if the fork can penetrate the top 1/1000th of an inch of potato, it must be done (and I learn the hard way, when chewing half-cooked potato, that my assumptions need some tweaking). Tonight, I was smart enough to set the timer for five additional minutes when I didn’t feel the fork pierced the potato quite smoothly enough.
So what was the verdict? BEAUTIFULLY cooked potatoes! I squished them up with a potato masher and a little bit of butter (and a handful of cheese in my husband’s) and they were by far the most well-cooked potatoes I have made to date.
I think my steamer pot and I are going to get along juuuuuuust fine. 🙂