I realize no one is drooling over steamed potatoes. However, I want to share my gratitude and delight for this underappreciated culinary delicacy. Wholesome, simple sustenance. You can cook a whole bag at a time in an instant pot or even a rice maker. (I have done it while traveling.)

Fresh cooked steamed potatoes are moist and flaky and easier to eat than their baked counterparts. Afterward, these convenient morsels can be stored in the fridge and conveniently reheated in the microwave or made into beloved air fries or even eaten cold or made into a potato salad. If I overcook them, I just make mashed potatoes!

The yellow or golden potatoes have a soft buttery flavor and texture, while russets are more meaty. Red potatoes have a thin skin and a white flesh with delicate flavor. I don’t know why but I avoid the skin on sweet potatoes unless they are steamed sweet potatoes. Try them all and decide which is your favorite.

Wouldn’t it be great if you could order a freshly steamed potatoes with local herbs and spices at a restaurant? What a delightful meal.