As the potatoes boil, the starch granules start to break down and absorb water, making the potatoes softer and more palatable. But if you're thinking that boiling will completely remove all the starch from the potatoes, think again! Some of the starch is still left behind, kind of like how a ghost haunts an old mansion (but less spooky, promise).
The reason boiling doesn't completely remove starch from potatoes is because some of the starch is bound to the potato's cell structure. It's like the starch is stuck in a web of cell walls, and boiling can't quite untangle it all. So, even after boiling, there's still some starch left in the potatoes, just waiting to be enjoyed (or not, if you're on a low-carb diet).
Now, you might be wondering, what's the point of all this starch business? Well, it's actually pretty cool, because it means that potatoes can be a great source of slow-burning energy. The starch in potatoes is like a time-release capsule, providing a steady stream of energy as your body digests it. It's like having your own personal power bank, but instead of charging your phone, it's charging your body!
How to Boil Potatoes | Cooking School | Food Network
