Steamed Potatoes

This is a pretty straightforward way to cook potatoes; I only note it because I wanted to see if cooking coloured fleshed potatoes with vinegar does help to preserve their colour, as I had heard. I should have done a side-by-side comparison, but I didn't think of it at the time. However, I'm sure that the result is clearly yes. You can definitely tell which pieces are the Russian Blue, which the Alaska Sweetheart, and which the Warba, which was much more debatable in previous cooking attempts. Tie-dyed mashed potatoes, coming up!

3 or 4 servings
30 minutes - 10 minutes prep time


500 grams (1 pound) coloured potatoes,
- such as Alaska Sweetheart, Purple Peruvian, All Blue, etc.
water
vinegar
butter, salt & pepper

Give your potatoes a good scrub, and cut the larger ones into chunks, about the size of the smallest potatoes, which in these varieties will likely be about the size of ping-pong balls. If they are not, that's the size to aim for.

Put them in a steamer in a pot with plenty of water and a couple tablespoons of white vinegar. Steam them until fork-tender, about 20 minutes. Remove them to a strainer in the sink, and rinse briefly with cold water. Drain and let rest for about 5 minutes in the drained pot.

The potatoes can be served at once with butter, salt and pepper, or mashed with butter, buttermilk, salt and pepper.