Kipfler potatoes are a type of potato known for their unusually long, thin shape. They are generally prepared by being either boiled or steamed, and can be eaten alone or incorporated into a salad or other dish. Due to their relatively low starch content, however, kipfler potatoes are not recommended for mashing or frying. While these potatoes may not be as common as other potato varieties in countries like the US, they are often available in many gourmet and specialty food stores.
Perhaps the most unusual feature of kipfler potatoes is their shape. They are generally quite long and thin, and often curve at a rather sharp angle at one or more places along their bodies. Their skins are normally tan in color with darker specks randomly distributed over them, and they tend to have a waxy sheen. The flesh of these potatoes is normally a creamy yellow color.
To enjoy these potatoes on their own, many cooks opt to boil or steam them whole until they have become fork-tender. They can be cooked and eaten in their skins, although some people choose to peel the skins away prior to cooking. With their creamy, mild taste, many find that these potatoes need only the addition of just a pinch of salt or a pat of butter to become a simple but tasty side dish.
Once cooked, kipfler potatoes tend to retain their shape well, and can thus be easily sliced into rounds or diced. Therefore, they are a good choice for dishes in which a softer potato might fall apart, producing an unfavorable mushiness or graininess. Examples of dishes in which these potatoes work well include soups, salads, and certain casseroles.
It should be noted that kipflers have a lower starch content than some potatoes, such as russets. Starch is responsible for creating the “fluffy” texture that usually characterizes mashed potatoes and the interior of a French fry. Due to their relatively low starch content, kipflers do not tend to produce good results when they are mashed or fried.
Generally, it is fairly easy to find kipfler potatoes in and around the European regions where they are grown. In countries like the US, other varieties, such as the Yukon gold or the russet, tend to be easier to find than kipflers. Nevertheless, it is often possible to purchase kipflers from farmers markets as well as gourmet or specialty food stores.
