Since potatoes are full of starch, I was wondering if blending them to a mash with an immersion blender will lead to fewer long starch chains as opposed to mashing by hand with a fork or something. Shorter sugar chains will break down faster in your body and will keep you full for a shorter time than long sugar chains. Therefore I’m curious if blending potatoes has any noticeable effect on how fast you are able to digest them vs mashing by hand. Both methods will likely have some effect on the length of the starch chains but I would assume that by using a mechanical blender the chains will get shortened more. Let me know what you think!
You can run an experiment yourself with a glucose monitor. Something does happen to the starches when you whip potatoes (Alton Brown has a piece on this), but whether or not it’s enough to mess with glycemic response, I don’t know. Apparently the best way to eat them is cooked and then cold. Then they assemble into resistant starches.