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 about 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 >
As of 2015, Idaho grows more potatoes than any other state in the United States. Washington comes in second, followed by Wisconsin and North Dakota. As of 2013, the U.S. produced 43.7 billion lbs. of potatoes.Full Answer >
All-purpose potatoes, such as Yukon gold, purple and white potatoes, are best for roasting. They are moister and hold their shape through the cooking process better than high-starch potatoes.Full Answer >
Potatoes can be peeled the night before mashing them. Peeling, slicing and soaking them in cold water overnight will reduce the starch content, which is a benefit for some people. Others prefer to leave the starch in so the potatoes turn out fluffier. After being soaked, peeled potatoes should be cooked in fresh water and drained before being mashed.Full Answer >