Yesterday's boiled potatoes I cool and put in the cold

The pot is already off the heat — and the boiled potatoes still breathe as a hot heap. Easy to clap the lid on “straight into the fridge as is”: by morning they are wet and grey, and the hand presses mash instead of a slice. I spread them in a thin layer, let them cool and only then into the cold — so tomorrow I can fry or cut, not rescue glue.

Yesterday's boiled potatoes I cool and put in the cold. Cold potatoes the next day is another note; leftover roast potatoes its own; yesterday’s mash another story. Here it’s boiled potatoes before the fridge: cooled, dry edge — not a wet mountain under the lid.

If they have already stuck — I cut and into a hot pan with oil; I don’t boil them again in a full pot: then they fall apart. In their jackets I store them apart from peeled — the skin holds the shape. I’m not choosing a new variety with a review in this note — it’s about what already boiled yesterday.

I don’t need a bowl that steams behind the milk all night and turns to glue by morning. I need yesterday’s potatoes that smell of food again. At yours do you cool boiled potatoes before the cold — or already in the morning one wet heap?