German potatoes are called "Kartoffeln" because the word "Kartoffel" comes from the Italian word "tartufolo," which means "truffle." When potatoes were first introduced to Europe, they were initially mistaken for truffles due to their similar appearance. Over time, the word "tartufolo" evolved into "Kartoffel" in German. Therefore, German potatoes are called "Kartoffeln" due to the historical association with the Italian word for truffle. **

Early potatoes are suitable for mashed potatoes, as they have a creamy texture and thin skin that makes them easy to mash. Their flavor is also mild and buttery, which is ideal for mashed potatoes. Additionally, early potatoes tend to be smaller in size, making them quicker to cook and easier to mash compared to larger varieties. Overall, early potatoes can make delicious and creamy mashed potatoes. **

It depends on the recipe and personal preference. New potatoes have a thinner skin and a sweeter flavor, making them great for roasting, boiling, or using in salads. Regular household potatoes, such as russet or Yukon gold, have a thicker skin and a more starchy texture, making them better for mashing, baking, or frying. Ultimately, the choice between new potatoes and regular household potatoes depends on the specific dish you are preparing. **

The number of potatoes needed for mashed potatoes can vary depending on the recipe and the desired quantity. As a general guideline, you can estimate that one medium-sized potato yields about 1/2 to 3/4 cup of mashed potatoes. So, for a side dish serving for 4 people, you would need around 2-3 medium-sized potatoes. It's always a good idea to have a few extra potatoes on hand just in case you need to adjust the consistency of the mashed potatoes. **

To prepare mashed potatoes using waxy potatoes, start by peeling the potatoes and cutting them into evenly sized chunks. Boil the potato chunks in salted water until they are fork-tender. Drain the potatoes and mash them with a potato masher or ricer. Add butter, milk, salt, and pepper to taste, and continue mashing until you reach your desired consistency. Serve the mashed potatoes hot as a delicious side dish. **

To prepare mashed potatoes with waxy potatoes, start by peeling and cutting the potatoes into evenly sized chunks. Boil the potatoes in salted water until they are fork-tender. Drain the potatoes and mash them with a potato masher or a fork. Add butter, milk, salt, and pepper to taste, and continue mashing until you reach your desired consistency. Serve the mashed potatoes hot as a delicious side dish. **

To turn boiled potatoes into fried potatoes, start by boiling the potatoes until they are just tender. Then, allow them to cool and dry completely. Once they are dry, cut the potatoes into desired shapes, such as cubes or wedges. Heat oil in a pan and add the potatoes, frying them until they are golden brown and crispy. Season with salt, pepper, and any desired herbs or spices before serving. **

To prepare starchy potatoes for mashed potatoes, start by peeling the potatoes and cutting them into evenly sized chunks. Then, place the potato chunks in a pot of cold, salted water and bring it to a boil. Once the potatoes are tender, drain them and return them to the pot. Mash the potatoes with a potato masher or ricer, and then mix in butter, milk, salt, and pepper to taste. Be careful not to overmix the potatoes, as this can make them gummy. **