Preparation
Potatoes are generally, though not always, completely peeled before cooking them in preparation for mashing. Both heat and kinetic energy can burst the walls of the starch grains in the potato, releasing amylose, which traps water, imparting an undesired "gluey" consistency in the same way that starch adds thickness to foods such as gravy and custard. To avoid this, potatoes must not be cooked at a high temperature for too long. Whole or chunked potatoes receive considerably more heat on the outside by the time enough heat penetrates to cook the center, overcooking the outside; thinly slicing the potatoes allows a consistent amount of heat throughout. Heston Blumenthal recommends cooking the sliced potatoes for 40 minutes at a controlled temperature of 70 °C. To avoid the need for temperature control, the sliced potatoes can be boiled until just cooked (10 to 12 minutes), testing constantly. If a food processor or similar is used for mashing, it will mechanically break the starch grains, releasing amylose and giving an unpleasant gluey consistency. Potatoes are best mashed before adding butter, etc., as the butter or liquid lubricates the lumps of potato, making them more difficult to break up.
Read more about this topic: Mashed Potato
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