Asked by: Henry Bass, Jersey
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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