National Occupational Competency Testing Institute (NOCTI) Culinary Practice Exam

When making mashed potatoes, how should they be prepared?

1. Wet and cold

2. Hot and dry

3. Hot and gluey

4. Al dente

The correct answer is: Hot and dry

The preparation of mashed potatoes involves cooking the potatoes while they are hot, which allows them to be blended smoothly without becoming overly sticky or gummy. When potatoes are cooked and then immediately mashed while still warm, they maintain a fluffy texture that is appealing. The term "dry" in this context refers to the lack of excess moisture that could lead to a watery or mushy end product. Using hot potatoes enables the starches to gelatinize properly, resulting in a creamy consistency. If the potatoes were prepared cold or wet, it would inhibit the desired texture and flavor, making them less enjoyable. Similarly, preparing them al dente would leave them too firm and not suitable for a smooth mash, while a gluey texture, often caused by overworking the potatoes or using a food processor, would detract from the traditional creamy and fluffy presentation of mashed potatoes.