1. Potatoes and other Tubers
• Tubers are modified plant structures that store energy
• Provide consistent characteristics of food source
• Leaves plants open to pests and disease problems
• Energy is stored as;
• Starch (carbohydrates)
• sugars
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Can be roots or stems
• Provide asexual reproduction (clone)

2. • Starchy tubers are converted into sugars during long cold
dormant periods
• Starches resist digestive enzymes when raw therefore cooking
is necessary for nutrient value
• Energy stored as sugars make nutrients readily available
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Storing Tubers

3. Potatoes
• Members of the nightshade family like tomatoes, chillies and
tobacco
• Lower in starch
• Harvested in the spring
• Mealy potatoes
• High in starch low in sugar low in moisture
• Idaho (russet), chef potatoes, yukon gold
• Waxy potatoes
• High in sugar low in starch high in moisture
• Red bliss, fingerling, purple potatoes
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• New potatoes are immature

4. Cooking Potatoes
• Mealy or Starchy potatoes
• Baked, mashed, fried
• Starches help thicken liquids
• Potato salad, boiled, roasted, stewed
• retain shape when cooked in liquids
• Versatile potatoes
• Yukon gold, creamer, chef potatoes
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Waxy potatoes

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Cut into large even sized pieces
Start in cold salted water
Never boil
Check for starch crystals
Drain and put through food mill with cold butter
Adjust consistency with hot milk or cream
Adjust seasoning
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Perfect Potato Puree

6. Sanitation and Safety
• Caused by exposure to sunlight and improper storage and
cooking
• Green tinged potatoes and sprouting potatoes
• Stomach and throat irritation in large amounts may cause death
• Cooking will not reduce toxicity
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Botulism
• Solanine & Chaconine – alkaloids (bitter)

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Store in a cool, dry & dark area 45-50 ̊F
Warm temperatures cause sprouting and decay
Cold temperatures trigger starches to turn into sugars
Do not store in airtight containers where lack of oxygen could
trigger clostridium botulinum growth
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Storage

8. Other Tubers
• Sweet potatoes
• Yams – native to Africa
• Yucca (cassava, manioc, tapioca) – Tropical regions
• Boniato, taro, malanga, galanga, jicama
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Member of the morning glory family
• Not to be confused with Yams