Kerr's pink potato

Kerr's pink potatoes, which are sometimes misattributed to Ireland, were created in Scotland in the early 1900s by J. Henry Kerr. This type is named for the rose spots in its semi-rough skin that are commonly discovered full of deep pink eyes. It is recognized for its cream-colored meat and floury texture. They have a soft, fluffy texture when cooked. Because these potatoes do not hold up as well as others, it is critical not to overcook them to prevent them from turning to mush.

These are often used as an all-purpose potato in Ireland. Kerr's pinks are generally served to boil with their skins on, although they can also be mashed, roasted, or made into chips. To prepare Irish-style potatoes, boil the potatoes in salted water until they can be easily pierced with a fork. In a large saucepan, melt 2 to 3 tablespoons of Irish butter per pound of potatoes and stir in chopped parsley. Finally, add the drained potatoes, melted butter, and herbs to the saucepan. You may do this with full cooked potatoes or half or quarters of bigger ones.

When to use: Boil them quickly in water.