TL; DR
Comece com água fria se ferver batatas. Descasque e pique as batatas de amido médias ou use batatas com amido inteiras e não peladas.
Comece com água fervente se você cozinhar pedaços de batata a vapor, enxágue com água fria na metade da cozedura (batatas com amido ou amido médio).
Se você mergulhar as batatas, comece-as com água fria com sal, leve para ferver e deixe ferver até terminar. Este método funciona melhor com batatas avermelhadas inteiras e não descascadas , ou de preferência com menos batatas com amido, como o Yukon Gold, que são finas e peladas.
De Cozinha Americana de Testes (Desculpe, Paywalled, mas eles oferecer uma avaliação gratuita de 14 dias)
For our mashed potato recipe, we quickly found that russet potatoes produced too much amylose because they are so high in starch. One solution was to boil the russets in their jackets. This inhibited water absorption, and without water absorption, the starch granules didn’t swell, burst, and release their sticky amylose. However, this technique requires you to peel hot potatoes just before serving⎯hardly an easy task.
Se você tiver uma batata menos cerosa, como o Yukon Gold, descasque-os e pique-os. Então, uma opção é cozinhá-los como no Buttermilk Ranch Purê de Batatas
Place potatoes in large saucepan; add cold water to cover by 1 inch and 1 tablespoon salt. Bring to boil over high heat, then reduce heat to medium and simmer until potatoes break apart when paring knife is inserted, about 18 minutes. Drain potatoes and return to saucepan set on still-hot burner.
O outro método favorito da ATK, que funciona para as batatas de alto ou médio teor de amido, é o vapor , enxaguando-as em água fria a meio da cozedura.
(do primeiro link acima)
We found that boiling them still introduced too much water into the starch granules. Instead we tried steaming. The hot water vapor efficiently cooks the spuds, but doesn’t allow them to soak up water the way boiling would.
We also rinsed the steamed potatoes halfway through cooking, taking advantage of another bit of chemistry. By rinsing, we allowed the potatoes to cool halfway through cooking. And by cooling off, some of the amylose still inside the starch granules formed insoluble crystals. Those insoluble amylose crystals stay trapped inside the granules and therefore can’t escape and turn the potatoes gluey. Better still, any amylose that did escape during the first half of cooking was simply washed away.
Batatas com purê e macias da ATK
Place metal colander or steamer insert in large pot or Dutch oven. Add enough [salted] water for it to barely reach bottom of colander. Turn heat to high and bring water to boil. Add potatoes, cover, and reduce heat to medium-high. Cook potatoes 10 minutes. Transfer colander to sink and rinse potatoes under cold water until no longer hot, 1 to 2 minutes. Return colander and potatoes to pot, cover, and continue to cook until potatoes are soft and tip of paring knife inserted into potato meets no resistance, 10 to 15 minutes longer.
Deixe a ATK para fazer purê de batatas, mas eu tentei o método de vaporização / enxágue / vapor como acima, e realmente funcionou muito bem.