According to the provided information, what specific step is necessary to transform digestible starch in cooked Yukon Golds into beneficial resistant starch?

Answer

Allowing them to cool completely in the refrigerator

Resistant starch is formed when starchy foods, such as potatoes, undergo a specific retrogradation process. This occurs when the cooked starch molecules reorganize after being subjected to cooling. To maximize this transformation, the text suggests preparing the Yukon Golds (via boiling or steaming) and then ensuring they cool down completely, ideally for a minimum of 12 hours in a refrigerated environment. This cooling phase is the critical action that creates the resistant starch structure; subsequent reheating does not reverse this beneficial change. Resistant starch then acts functionally like soluble fiber by bypassing digestion in the small intestine.

According to the provided information, what specific step is necessary to transform digestible starch in cooked Yukon Golds into beneficial resistant starch?

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