In contrast to oven baking, when potatoes are boiled the starch granules absorb not only the internal moisture but also some of the surrounding water. Extra water contributes to making potatoes gummy when mashed.
What happens to a potato when cooked?
As the potato is cooked its texture becomes softer and ‘squishier’. The reason for the change in texture is the rupturing of the cell walls. When they are intact they hold the potato in a rigid shape. They are strong and hard to break just by gently pressing on the potato.
How do you know when a potato is cooked?
As time progresses, the iodine stained starch begins to spread into gaps between cells and the grains no longer have a distinct spherical shape. You can see some breakages of the cell walls. As the potato is cooked its texture becomes softer and ‘squishier’.
Why do potatoes last so long?
Like other starchy winter vegetables such as squash, potatoes store well because of their low moisture content and thick skins. If the tubers don’t have any blemishes and are stored in a cool place away from light, they can last a long time. Under a microscope, the starch granules packed inside the potato cells appear as smooth oval shells.
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