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Kitchen Fundamentals - Potatoes

How to make Crispy Rosti and Fluffy Mashed Potatoes

· Recipes

Potatoes, first domesticated in modern Peru, has spread across the entire world with its dense, starchy, provided energy and deliciousness to so many dishes. French fries, mash, rosti, hashbrowns to name a few.

In this episode, we dive a little deeper into the various types of potatoes widely available in Singapore.

Quite simply, potatoes fall into the 2 different kinds of category, waxy and starchy. Here are some example of different potatoes in different use cases.

Curry or Stews - Use medium waxy. Granola would work well. Avoid Russet

Salad - Waxy. Try red potatoes

Mash - Definitely russet

Rosti - Medium waxy.



  • Granola or any other Medium waxy potatoes. 
  • Butter
  1. Peel and grate potatoes into a colander or sieve
  2. Mix with a heavy pinch of salt and leave for 5 mins
  3. Squeeze out all excess water
  4. In a non stick pan, melt a layer of butter in medium heat. 
  5. Add grated potatoes and make into a flat pancake
  6. Fry until the edges are brown and flip . About 2 to 3 mins, depending on your stove. 
  7. Fry another 1 to 2 mins. 
  8. Serve with herbs, sour cream, sausages, anything you like. :) 

Mashed Potatoes


  • Russet Potatoes
  • Butter
  • Parmigiano 
  • Chives or Spring Onion
  • Salt and Black Pepper
  • Truffle oil (Optional, but if you are feeling fancy) 
  1. Peel the potatoes and cut into three pieces
  2. Place them into cold water to prevent browning
  3. Boil a pot of salted water. Add herbs to infuse if feel fancy. Rosemary, thyme, or bay leaf. Most herbs would work fine here. 
  4. Boil until potatoes are a knife can pierce through the center easily
  5. Drain 
  6. Add butter, about half the volume of potatoes and add cheese
  7. MASH!
  8. Season to taste