Is it necessary to remove the foam when cooking potatoes: we explain an important nuance

Cooking potatoes is a process familiar to everyone, but even in such a simple task, some moments raise questions. One of them is whether it is necessary to remove the foam that appears during the cooking process. Let's find out if it is really necessary and what aspects should be taken into account.

The FoodOboz editorial team will tell you whether it is necessary to remove the foam from the potatoes during cooking. You will solve this dilemma forever.

Why does foam appear when cooking potatoes

The formation of foam during cooking is caused by the release of starch. Potatoes, as a member of the nightshade family, contain a significant amount of this carbohydrate, which partially turns into water during the cooking process.

Foam, unlike the foam that forms when cooking broths (consisting of coagulated protein), is completely harmless and does not pose any health risks.

Do you have to remove the foam

From a practical point of view, it is not necessary to remove the foam when cooking potatoes. The foam formed from starch does not contain any harmful substances and does not affect the quality of the finished dish.

If you are serving boiled potatoes as a side dish, the foam will be removed when the water is drained, so there is no need to remove it specifically.

If the potatoes are an ingredient in a soup, removing the foam may be advisable to make the dish look more attractive.