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For recovering potato protein from the wastewater by foam separation, Weijenberg and Mulder (1978) investigated the gasâliquid interfacial adsorption of the protein in the liquid phase as a function of potato protein concentration, temperature, pH and sodium chloride addition.
Thatâs a good question! The potato is about 80% water and about 20% solids or starch. The starch in the potato will convert to sugar if stored at too cold of a temperature. If the potato is properly stored (45-48 degrees F is ideal), neither will accumulate sugar. Mashed potatoes are usually combined with a liquid, which dilutes the potato and thus the sugar when comparing equal quantities. Here is a link to nutritional information for a baked potato.