Have you ever heard of diastatic malt powder? If you're an avid at-home bread baker, you may have: According to King Arthur Baking, this enzymatic powder derived from malted grain promotes a robust rise, lovely texture, and a nicely browned crust in bread, yeasted doughnuts, and even homemade pretzels. And according to the food experimenters over at Nathan Myhrvold's Modernist Cuisine, the powder is the secret to velvety mashed potatoes — that don't even require the typically dairy-rich ingredients of butter, milk, or cream.
The outlet writes that this enzyme helps break down the starch in potatoes into sugars, leaving a very smooth result — no sore arm from mashed or milling potatoes needed. All you have to do is fill a pot with water, adding 2 grams of sugar and 3 grams of salt for every 100 milliliters of liquid. You'll then add in peeled, cubed potatoes that you've weighed using a kitchen scale, keeping in mind that 100 grams of potatoes equal about ⅔ cup or one serving (via Healthline).
The Scientifically-Proven Ingredient For The Smoothest Mashed Potatoes - Tasting Table
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