19104

In this article Swedish scientists report finding “as much as 200 µg/kg [of acrylamide] in mashed potatoes,” while stating in a subsequent paragraph that boiling potatoes “appeared to generate none.” I am curious to know how they make mashed potatoes in Sweden. I always boil mine.

Paul Nelson
Houston, Texas

You state that boiled potatoes have no detectable acrylamide. Yet you also say that mashed potatoes (which are just boiled potatoes) have a significant amount of acrylamide.