Why Do Mashed Potatoes Stay White?

Answer

Mashed potatoes stay white since heat denatures the enzyme polyphenol oxidase. This enzyme causes raw potatoes to change to brown when exposed to air.
Q&A Related to "Why Do Mashed Potatoes Stay White?"
Mashed potatoes are cooked. The heat from cooking them denatures the enzyme
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1. Place water in your cooking pot until it is half full. This is not the water you will be using to cook your potatoes, so you do not need to add anything to the water. 2. Peel the
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I believe it is because when the potato is cooked, the enzymes are deactivated, and therefore reactions either don't take place, or take place at a much slower rate.
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They will also turn brown if left exposed to the air long enough. The browning is oxidation. Plain raw potatoes that are sliced so the inner starch is exposed to the oxygen in the
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It all depends on how you want the potatoes. You can mash them, fry them, or bake them. You can season them to your liking. Boil to mash, fry with oil, and put ...
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