Soak raw potatoes in water for several hours when they are left sitting out without any harmful effects, or soak them overnight as long as they are refrigerated. Soaking raw potatoes in water helps to remove amylose, which is the starch molecule responsible for giving mashed potatoes a paste-like texture. The potatoes must be cut into small, 1-inch pieces to remove a significant amount of the starch.Know More
Washing potatoes that are parboiled or steamed helps to remove a greater amount of amylose than simply soaking them in water, creating mashed potatoes with a much fluffier texture. Rinsing is also beneficial for potatoes that are fried because the starch on the outside of the potatoes tends to burn before the inside of the potato is cooked.
Potatoes contain approximately 18 percent starch, although different kinds of potatoes contain different amounts. Russet and white potatoes have the highest starch content, so they do not hold their shape well after cooking. Their mealy texture is perfect for making mashed potatoes or for baking. Red and yellow potatoes have less starch which gives them a creamy texture that holds the potatoes' shape well after cooking. These potatoes work well for potato salad, soups and stew recipes.Learn more in Fruits & Veggies
Potatoes reproduce from the eyes that grow out of existing potatoes. A portion of the potato containing the eye is cut off and planted, then the eye produces a new plant and multiple potatoes.Full Answer >
One sweet potato has about 24 grams of carbohydrates. Most doctors agree that 15 grams of carbohydrates is a serving, so one sweet potato provides a little less than two servings of carbohydrates, depending on its size.Full Answer >
Sweet potatoes, which are root vegetables, and yams, which are tubers, are two types of herbaceous perennial vines that come from two different plant families native to different locations. Sweet potatoes and yams differ in size, taste, texture and nutritional content.Full Answer >
Potatoes can be frozen by following a few handy steps. Prior to freezing, briefly scald the potatoes in hot water or steam. This process, called blanching, preserves the color, flavor and texture of the potato.Full Answer >