話題沸騰中の Which Potatoes Are Best Mashedについて、詳しいまとめをご紹介しています。

Let’s start with the potato I was arrogantly peeling that day. The Russet Burbank, that big, starchy brown giant, is the shredded wheat of the potato world. It’s all rough, absorbent fluff inside.

This high starch content is its superpower. When you mash a Russet, the cells break apart easily and gobble up butter and cream like a sponge. The result is a light, fluffy cloud of a mash.

But—and this is a big, tragic, “I-swear-I-won’t-do-it-again” but—they are also the most vulnerable. Overwork them by even ten seconds with a mixer, and you get wallpaper paste. Treat them with the gentleness of a bomb disposal expert, and you are a god among cooks.