Waxy potatoes have less starch and more moisture and sugar than starchy potatoes. They're also usually smaller and have a wax-likeskin. The flesh is creamier, too, so they're best when they're boiled, roasted, or sliced in casseroles, soups, and potato salads. They're not good for ma...
Baked, fried, or mashed, there's no wrong way to cook potatoes. Here are our favorite potato recipes to make at home, from breakfast to dessert.
Heavy cream will make for the creamiest mashed potatoes, but whole milk or half-and-half will also work. Don’t use anything with less fat than whole milk, otherwise, your potatoes won’t be as flavorful or creamy. I prefer using unsalted butter in my homemade mashed potatoesbecause I li...
When choosing different types of potatoes, keep in mind that they are categorized loosely based on starch content. The three basic groups arestarchy, waxy, and medium or all-purpose; those with more starch are more mealy or floury; those with less starch are more waxy and firm. Which variet...
as well as a substantial amount of dietary fiber. Most of the carbohydrates in potatoes are complex carbohydrates, called starch. Potatoes also contain simple sugars, with glucose being the most prevalent. Because of their rapid effect on blood sugar levels, potatoes have caused some debate among...
They render the fluffiest, smoothest mashed potatoes with less chance of becoming gummy or turning into “potato paste” which can occur from over mashing. Waxy potatoes such as red potatoes have a low starch content and require more elbow grease to mash which means they are more likely to ...
Starch was determined quantitatively after enzymatic hydrolysis to glucose and analyzing with anthrone, o-toluidine, or p-HBAH. Potential errors involved in the methods are discussed and the techniques were applied to carbohydrate analysis in plant tissues and pollen. 展开 ...
Our goal was to find a unique structure, with a crunch so texturally satisfying and a taste that created a glorious chemical reaction between the surface sugars and starch of a potato.” Frito-Lay’s scientists had made many breakthroughs in the past—one wall of the research department is ...
Cooking and Swelling: When you cook potatoes, these starch granules absorb water and start to swell. Imagine them as little balloons filling up with water. As they swell, they become softer, which is part of what makes cooked potatoes easy to mash....
A food product including a potato substrate having less than about 6% moisture content that is at least partially coated with a coating composition having a food starch component is provided. The at least partially coated potato substrate contains at least about 20% less fat content (adjusted to...