#amylose

Amylose has a lower glycemic index (raises blood glucose more slowly) than amylopectin (amylopectin can get cut off faster and get absorbed quicker than amylose). The one that’s broken down faster has a higher glycemic index (amylopectin).

1479.

Name a more iconic duo. I’ll wait.

Choosing the right potato for your recipe is largely based on density - the ratio of moisture to starch. And, surprise of surprises, I learned more about amylopectin! Potatos have two starches - amylose and amylopectin. Amylose is structured in long chains that break down as they cook. Amylopectin has a branched structure that holds firm. So, russetts are denser - more starch to moisture ratio - but have more amylose, so they break down during cooking and absorb more moisture over time. The opposite for red bliss potatoes. And my favorites - Yukon golds - are right in the middle!