When used correctly, they essentially solve the gummy mashed potato problem. Here’s the science: Potato starch is made up of long strands of carbohydrates, called polysaccharides. When exposed to heat ...
Too much water is the cause of gluey, gummy potatoes. Starch granules exist inside all potato cells. In raw potatoes, these granules are hard and tightly packed. When you boil potatoes ...