Many of us have probably tried making puré u yuum using hojuelas patata, as it’s a quicker and more convenient way. However, many prefer to make it at home using fresh potatoes.
In fact, whether you use fresh potatoes to make mashed potatoes or produce potato flakes, the choice of potatoes is a crucial step. This choice directly affects the quality of the mashed potatoes.
As a manufacturer of potato flakes, I naturally have high standards for selecting potatoes. So, I will discuss with you how we choose the best potatoes for mashed potatoes from the perspective of potato flakes production.
What are the important factors that affect the quality of mashed potatoes?
I’ve read many answers on Google about this topic, and most of them recommend starchy potatoes like Russet, Yukon Gold, and Idaho potatoes. Since there are many different potato varieties, and each country or region consumes different kinds, the general recommendation is to choose varieties with relatively low moisture content but high dry matter content for making mashed potatoes.
However, did you know? Besides the type of potato, there are many other details about potatoes that can affect the quality of your mashed potatoes.
Azúcares reductores
This is a key indicator we consider when producing potato flakes. Excessive reducing sugars can lead to a decline in the quality of potato flakes, primarily causing changes in appearance, such as browning due to the Maillard reaction. Adicionalmente, high sugar content can alter the taste and texture of the mashed potatoes.
Reference:
Free Starch
Free starch is another important factor we consider when producing standard potato flakes.
The potato free starch is a form of starch released when potato cells are damaged. Excess free starch can cause the texture of mashed potatoes to become sticky and gluey, leading to a decline in taste.
Our production process for potato flakes is complex and strict, aiming to prevent the excessive release of free starch. However, if you’re making mashed potatoes at home, you should avoid vigorously mashing the cooked potatoes. Therefore, you should buy a mashed potato masher. When you use a masher to gently press them, it helps prevent the excessive release of free starch from broken potato cells. If you want to make mashed potato without a masher, I recommend you cut the boiled potatoes into small pieces and wash them, then smash them with other handy tools.
Reference:
Geddes, R., Greenwood, C. T., & Mackenzie, S. (1965). A review of cellular structure, starch, and texture qualities of processed potatoes. Economic Botany, 19(4), 360-370. https://doi.org/10.1007/BF02860586
Dry Matter
The dry matter content of potatoes is crucial. As manufacturers, we require that the dry matter content of potatoes be above 20%, and it’s usually around 23%. Potatoes with too much moisture will reduce production efficiency, and under consistent production parameters, the quality will decline. Similarly, if you use potatoes with high moisture content to make mashed potatoes at home, you’ll find the texture less than ideal.
Degree of Doneness
Whether in potato flakes production or making mashed potatoes at home, if the potatoes are not fully cooked, the final product will have a noticeably raw taste. Fully cooked potatoes will significantly reduce this taste, so when making mashed potatoes, it’s best to ensure they are fully cooked. In our production of potato flakes, depending on the customer’s needs for secondary processing, some products are cooked to 90%. Although we can use these to make mashed potatoes, there might be a slight raw taste.
Which Aspects of Potatoes Affect These Indicators?
Since we’ve discussed factors beyond potato varieties that affect the quality of mashed potatoes, you may wonder what influences the quality of potatoes.
The main factor that affects the indicators mentioned above is storage, including the method, temperature, environment, and duration of storage. Improper storage can directly lead to a decline in potato quality. Therefore, I would recommend choosing the freshest potatoes for making mashed potatoes or selecting potatoes that have been properly stored.
Another factor is potato diseases. Some diseases can be detected from the outside, while others are only visible after cutting the potato open. Potatoes affected by diseases will directly impact the final quality and flavor of mashed potatoes.
How Do We Select Potatoes for Producing Potato Flakes?
When producing potato flakes, we have strict requirements for the potatoes we choose.
First, we test the moisture content of the potatoes, which must not exceed 80%.
Second, we require that the potatoes be of a single variety; there should be no mixing of different varieties.
Third, we check the potatoes for diseases, conduct reducing sugar tests, and eliminate any deformed or green-spotted potatoes.
As a potato flakes manufacturer, our method of selecting raw potatoes can offer you some insights.
Which Type of Potato Do We Use the Most for Potato Flakes?
In China, we generally choose the Atlantic, Shepody, Burbank, and some local varieties of potatoes for producing potato flakes. Although you may not be familiar with some of these varieties, they all share a common characteristic: a high dry matter content, which aligns with the logic of choosing the best potatoes for mashed potatoes.
What’s the Difference Between Supermarket Potatoes and Potatoes Used for Potato Flakes?
Generally speaking, because of different applications, potatoes sold as vegetables are often selected for their high yield per unit and attractive appearance. This is because farmers and merchants aim to sell these potatoes more effectively and profitably.
In contrast, vegetable potatoes typically have a higher moisture content than the raw potatoes used for making potato flakes.
From our experience in purchasing and processing potatoes, vegetable potatoes usually yield 45-50 tons per hectare, while high-quality processing potatoes yield around 30-35 tons per hectare.
So, choosing the right potato variety is a crucial step for making good mashed potatoes.
What Are the Differences Between Making Mashed Potatoes from Potato Flakes and Fresh Potatoes?
Potato flakes are dehydrated products made from potatoes, designed to retain as much of the potatoes’ nutrition and flavor as possible. When fully rehydrated, mashed potatoes made from potato flakes have their own strengths and weaknesses compared to those made from fresh potatoes of the same variety, but overall, there’s not much difference.
Here are a few small details to keep in mind:
- If you use too much water when making mashed potatoes from potato flakes, you might end up with potato soup instead.
- Potato flakes can be rehydrated with milk to make mashed potatoes, which taste good, but it might be challenging to make it with milk directly from fresh potatoes.
- Potato flakes are usually more expensive than fresh potatoes, so if you’re looking to save money and have the time, I think you’ll make the right choice.
So, How Should You Choose Potatoes for Making Mashed Potatoes at Home?
As a manufacturer, we have small devices, like moisture meters, for testing. I wouldn’t recommend you use such devices, as it might seem strange. So, in general, I suggest:
- Check if there are suitable potato varieties available at your local supermarket.
- Choose potatoes from well-known brands, as their quality control is usually good.
- Pay attention to your preparation method when making mashed potatoes at home.
If you can’t find the right potatoes or aren’t confident in your judgment, go with potato flakes. After all, I’m a potato flakes producer and wholesaler.
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About the Author
Hello everyone, I’m the author, Martin W. I have 12 years of experience in the potato flakes manufacturing industry. During my career, I have been involved in numerous potato raw material procurement and sorting operations, as well as product development for mashed potatoes. Bejla'e', a product I designed 7 years ago is still selling well in the market. I hope to provide valuable reference information from my perspective. Feel free to contact me anytime. Thank you!