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Why do certain types of potato make better mash than others? © Getty Images

Why do certain types of potato make better mash than others?

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One potato, two potato, three potato, four… Whether you like yours smooth or lumpy, there a spud which is king of the fluffy, white mash to go with your bangers.

Asked by: Henry Bass, Jersey 

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It’s all down to the amount of glue-like starch in your potatoes. Light, fluffy mash contains lower levels of starch. To achieve this, you need potato varieties with naturally high starch levels, such as King Edward or Maris Piper.

This is because high-starch potatoes have a structure that’s easier to mash, so you quickly achieve a smooth consistency, with little starch released from the potato’s cells. Avoid low-starch, difficult-to-mash potatoes such as Charlotte and Anya.

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Authors

Dr Emma Davies is a science writer and editor with a PhD in food chemistry from the University of Leeds. She writes about all aspects of chemistry, from food and the environment to toxicology and regulatory science.

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