How to make mashed potatoes taste better, just the way you like it


Russets are the potatoes with the most flour. When these potatoes are cooked, their larger, starchy cells can absorb more water and then separate from each other, creating a drier and softer texture, says Shirley Corriher in “CookWise: The Hows & Whys of Success Cooking. ” Wax, low-starch potatoes, such as red and some white varieties, won’t absorb much water. What’s more, says McGee, their cells tend to stick together more, creating a “moisture, dense, firm texture.” Low-starch potatoes typically require a larger amount of fat and more mixing to form anything like a mash.

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