Final answer:
The best potato for mashed potatoes are 'starchy' varieties like Russets or Idaho potatoes because they are high in starch that makes them ideal for a creamy texture. Waxy potatoes are not recommended for mashing but are great for dishes requiring the potatoes to hold their shape. Potato diversity is essential for environmental adaptability and food security.
Step-by-step explanation:
When making mashed potatoes, the type of potato you choose is important due to the varying starch content. Potatoes rich in starch, commonly referred to as 'starchy' potatoes, are the best choice. These include varieties such as Russets or Idaho potatoes, which are high in unbranched polymers of glucose. The high starch content makes them fluffy and absorbent, ideal for creating a creamy and smooth mashed potato dish. In contrast, 'waxy' potatoes like red or fingerling potatoes have more branched polymers of glucose, which allow them to hold their shape after cooking. These are not suited for mashing but work well in dishes where the potato's shape is desired, such as potato salads or soups.
Maintaining a diversity of potato plants, which thrive at different altitudes, is beneficial. It provides a wealth of varieties, each adapted to specific environmental conditions and agricultural needs, thus ensuring food security and sustainability.
Potatoes, a New World crop, have played a significant historical role since their origin in the Andes Mountains. They contribute to human nutrition by being a good source of nutrients and have been integral to diverse cultures around the world.