The science behind why one potato is good for mashing and another is better for soups

Baked, mashed, roasted, boiled or pan-fried, there’s a lot more that goes into what makes a potato taste the way it does than preparation and condiments.

“A lot of things affect the flavor of individual potato varieties,” said Greg Porter, professor of agronomy with the University of Maine. “There is climate, temperatures, moisture and day length all affect the physiology of the plant and the type of materials that end up in the tuber, but the most important factor in taste is variety.”

Source Article