Corned beef and cabbage is a hearty Irish-American classic, but what type of potatoes work best in this beloved dish? With so many varieties to choose from, it can be tricky to know which spud is right for the job. This guide covers the top options for potatoes to pair with corned beef and cabbage.
Factors to Consider
There are a few key factors to keep in mind when selecting potatoes for corned beef and cabbage:
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Cooking time – The potatoes need to cook in roughly the same amount of time as the corned beef to finish together. Pick varieties that won’t get mushy or overcooked.
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Flavor – You want a potato that complements the corned beef without overpowering it. Milder potatoes work best.
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Texture – The potatoes should hold their shape once cooked and have a pleasant creamy texture, not mushy.
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Starch content – Higher starch potatoes will break down more during cooking. Moderate starch levels are ideal.
The Best Potato Varieties for Corned Beef and Cabbage
Taking into account the criteria above, here are some of the top options:
Yukon Gold
Yukon gold potatoes are one of the most popular choices. They have a buttery flavor and hold their shape well when boiled. The moderate starch content ensures a smooth, creamy texture without falling apart. Yukon golds pair beautifully with corned beef.
Red Potatoes
Small red potatoes are another excellent choice. They have a mildly sweet flavor and firm texture. Red potatoes are lower in starch, so they won’t get overly soft during cooking. Just boil them whole or halve any larger potatoes.
Russet Potatoes
Russet potatoes work nicely when cut into large chunks. Their starchier interior helps them maintain their shape when boiled. Just avoid cutting them too small or they may disintegrate. The neutral flavor lets the corned beef shine.
Purple Potatoes
Vibrant purple potatoes add colorful interest to the pot. They have an earthy, nutty flavor and medium starch content. Cook them whole or halved if using baby purple potatoes.
Yellow Potatoes
Buttery yellow potatoes like Yukon gold make a fine substitute. They cook evenly, have a mild flavor, and pleasant creamy texture when boiled. Just watch the cook time as some yellow varieties are waxier.
All-Purpose Potatoes
All-purpose white potatoes are another decent option when cut into chunks. They have moderate starch and a mild taste. Just avoid red-skinned all-purpose potatoes, which may bleed color during cooking.
Potatoes to Avoid for Corned Beef and Cabbage
On the flip side, here are some potatoes you’ll want to steer clear of for corned beef and cabbage:
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High-starch russets cut small – They’ll overcook into mush.
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Low-starch waxy potatoes like red creamers or fingerlings – These tend to stay too firm, even when fully cooked.
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High-moisture potatoes like red bliss – These break down quickly and absorb liquids.
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Strongly flavored potatoes like blue or purple Peruvian – They’ll clash with the corned beef.
Tips for Cooking Potatoes with Corned Beef
Once you’ve chosen your potatoes, keep these tips in mind:
- Cut potatoes to uniform size for even cooking.
- Add potatoes halfway through corned beef cook time.
- Check potatoes at 10 minutes after adding to pot. Pierce with a fork or knife tip to test doneness.
- Remove potatoes as they reach desired tenderness.
- Cook just until potatoes are fork tender, not falling apart.
- Keep potatoes submerged in broth to prevent uneven cooking.
With the right spud by its side, corned beef sings loud and proud. Refer to this guide when picking potatoes for corned beef and cabbage, and you’ll enjoy a perfect pot of this comforting classic.