by the intensified earthy and fatty, fruity, and
flowery notes of the raw tuber. Baked potatoes
develop another layer of flavor from the
browning reactions (p.777), including malty
and “sweet” aromas (methylbutanal,
methional). Leftover potatoes often suffer
from a stale, cardboard-like flavor that
develops over several days in the refrigerator,
but within a few hours if the potatoes are kept
hot for prolonged service. It turns out that the
aromatic fragments of membrane lipids are
temporarily stabilized by the tuber’s
antioxidant vitamin C; but with time the
vitamin C is used up and the fragments
become oxidized to a series of less pleasant
aldehydes.
Potatoes are prepared in many ways, and
used as an ingredient in many dishes. Here are
brief notes on a few starring roles.
Mashed and Pureed Potatoes There are
many different styles of mashed potatoes, but