mehligkochend

Mehligkochend is a term used to describe potatoes with a high starch content and a dry, floury texture when cooked. These potatoes have less moisture and a higher dry matter, so they tend to break apart more easily during boiling, resulting in a light, crumbly interior. The flesh is typically pale yellow to white, depending on the variety. Mehligkochende potatoes are contrasted with festkochend varieties, which are firmer and hold their shape better.

In culinary use, mehligkochend potatoes are valued for dishes that benefit from a light, fluffy consistency. They are ideal for mashed potatoes, Kartoffelklöße (potato dumplings), rösti, and gnocchi. They are also well suited for purées and certain baked preparations. Because they tend to crumble, they are less suitable for salads or boiled preparations where the potato should retain its shape.

Selection, storage and tips: When choosing mehligkochend potatoes, look for firm tubers with smooth skin and no green areas or significant blemishes. They should feel dense for their size. Store them in a cool, dark, well-ventilated place rather than in the fridge, and use them within a few weeks. For cooking, start with cold water to prevent over-mealy texture, and avoid overboiling; peel or scrub as needed. They pair well with butter, cream, and herbs to highlight their creamy, pale interior.