Yunnan Pounded Mashed Potato (云南哈尼舂洋芋)

Summary by Krater

This video explains why waxy potatoes work better than floury potatoes for making chewy mashed potatoes, using Yunnan pounding techniques and specific starches like amylose and amylopectin.

From the video

Answers: How do you make Yunnan-style chewy mashed potatoes and why do waxy potatoes work better than floury ones?

• yunnan mashed potato
• potato starch amylose amylopectin
• waxy vs floury potatoes
• pounding mashed potatoes
• stewed sticky rice

Ingredients

• 300 g Yunnan small potatoes
• 1/4 tsp salt
• pinch MSG
• 1/4 tsp Sichuan peppercorn powder
• steam sticky rice
• 20 g green garlic
• 20 g cilantro
• 2 cloves garlic
• 1 fresh heaven-facing chili

What it concludes

• Waxy potatoes work significantly better than floury potatoes for making chewy mashed potatoes because their lower amylose and higher amylopectin content creates an elastic structure when pounded.
• Pounding or kneading organizes bushy amylopectin starch molecules into an intermeshed mass that resists structural changes and produces a smooth, chewy texture.
• Adding a touch of steam sticky rice to uncooperative floury potatoes immediately increases stickiness and achieves a waxy texture within ten minutes of pounding.