melted mozzarella cheese (there are some recipes, like the
famously elastic pommes aligot, that require you to beat
your potatoes into stretchy oblivion). Whipping the
potatoes with an electric mixer will develop some
starchiness but still keep the potatoes creamy.
Potatoes whipped in the food processor become gummy.
- Soaking and/or rinsing the potatoes can help you reduce
the amount of starch that remains on them. Cutting
potatoes into smaller pieces before cooking and rinsing
them under cold water will wash away much of the excess
starch. But there is a downside to soaking—it rinses away
some of the enzymes necessary to properly break down
pectin. Soak your potatoes for too long or cut them too
small before soaking, and they’ll never soften, no matter
how long you boil them.
