Mashed potatoes help please - everyone know how to make them, right?

[seaglass]

So why are my mashed potatoes sometimes gluey and glossy? Is it the kind of potato I use or because I use a mixer instead of a ricer or masher? They are not always gluey, just lately they seem to be.

How do you make mashed potatoes? I use milk, S&P and butter (for 5 potatoes 1-2 tbs butter). I don't like butter so much but my mom says that is nowhere near enough butter.

I am thinking of using a new mashed potato recipe that calls for sour cream, half and half and 1.5 STICKS of unsalted butter for 6 lbs of potatoes. Isn't that A LOT of butter? Since clearly my family is not used to much butter in their mashed potatoes I'm a little concerned it will taste like butter with a bit of potato flavor.

Thanks for any mashed potato expertise you are willing to share :-)

[JVS]

1. Don't put sour cream or cream cheese in the potatoes.

It's gross. :puke:

[seaglass]

3. Really? But sour cream is good on baked potatoes. Is the

texture gross or does it taste bad?

Now you're scaring me - my family is only interested in cooking experiments if they taste good and I can not screw up the mashed potatoes. :-)

[JVS]

4. I don't like the taste of it and it's really annoying when you go to thanksgiving and can't eat...

the potatoes. I guess if you want to do it, ask around first.

[peruban]

17. Stick with milk or cream, sour cream is a little acidic and can leave the potatoes a little "tangy".

[MissHoneychurch]

2. Use a masher

never use the mixer.

[tigereye]

46. that's what I was gonna say

that's probably what made em gluey...

[leftyclimber]

5. Sounds like you might be overcooking the potatoes or adding too much liquid

If they absorb too much water/other liquid they'll turn out that way. I don't time my taters, so I can't give you a hard and fast rule for when they're done (sorry). What I do is look for the color changes when the starches start to break down -- as soon as you can pierce the pieces all the way through with a fork, they're done.

When I do mashed taters, I use Yukon Golds. I don't peel them, just boil 'em up, then smash 'em a bit with a fork while mixing in a little butter, sour cream, and garlic.

[LaurenG]

32. I agree I have found that overcooking does this to mine. nt

[yellowdogintexas]

40. agree on Yukon Gold, best mashed potatoes ever, and I also leave skins on.

and hand mash, with only a tiny bit of milk,

I also put garlic in the boiling water.

[tigereye]

47. we always use Yukon golds...

and hand mash...

[WCGreen]

58. I mash mine with garlic and onions..

Yukon Gold is the best...

[crispini]

6. Why would you use a mixer?

I suspect that's the problem -- just get out the ol' masher and get some handy visiting male to do it. Nice chore to keep someone busy. :)

I'd avoid the sour cream. T-day is not the time for experiments.

[seaglass]

14. I thought the mixer would aid air and make them light and fluffy

but clearly I am just guessing when it comes to cooking. Not sure why a mixer adds air for whipped cream but not potatoes :-)

[peruban]

20. Because cream can froth, but potatoes are an entirely different animal.

Whipped potatoes only really works with instant mashed potatoes. If you're making it from scratch you're not aerating, your breaking down the starches.

[Frank Cannon]

28. I use a mixer, as does my mother. We are Idaho people.

I will put my mashed potatoes up against anyone else's.

Use Idaho russets and don't overcook them, and you'll be fine.

[jmowreader]

38. More importantly, Frank's from the potato-growing part of Idaho

Is possession of instant mashed potatoes still illegal in South Idaho? If it's not, it should be; those things are a blight on humanity.

[Frank Cannon]

53. Ha ha. I haven't seen a box of instant mash around here for a while.

Although my sister-in-law in New Mexico served me some once, and I have to admit that I thought they were pretty good! (I think they might have improved them recently. I seem to remember the instant kind having the taste and consistency of wallpaper paste.)

[AngryAmish]

7. Do you want the Alton Brown version?

[FKA MNChimpH8R]

8. I think you need some cream or half+half in there

to get rid of the glueyness. You don't want an emulsion, but there's gotta be a rich liquid in there or the starch molecules tend to turn into a fixative.

[TommyO]

9. Basic Mashed Tater from Tyler Florence

http://www.foodnetwork.com/recipes/tyler-florence/mashed-potatoes-recipe/index.html


Ingredients

* 4 pounds golden creamer potatoes, peeled and cut into quarters
* 1 bay leaf
* Kosher salt and freshly ground black pepper
* 2 cups heavy cream
* 3 tablespoons unsalted butter
* 2 tablespoons chopped chives

Directions

Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.


This is very similar to how I do it, but I figured I would post a "real" recipe. I don't use the bay leaf, and I use a masher, not a ricer, but the rest is just about right. The real trick is to warm the cream and butter.

[SeattleGirl]

10. Keep it simple.

Add milk and butter, then mix it to the consistency you like.

As far as sour creme (ick!), I would vote for letting people add their own if they like.

Good luck to you!

[alphafemale]

11. I use sour cream in mine. Plus milk and butter, sometimes some parmesean cheese.

I also sometimes add ranch dressing.

Everyone usually raves about them. In fact I usually have to make copious amounts because people will want 2nd or 3rd helpings.

I also put a dash of lemon juice and salt in the water and put the potatoes immediately in the pot as I am peeling and slicing. Not slices so much as chunks.

Two things to watch for. Don't overcook the potatoes. I get them to a boisterous boil let that go for only a couple of minutes. Then just turn off the heat and leave the pot on the burner with a lid on.

Then have a stingy hand at first with the liquid ingredients you add. Go easy on the milk/half and half/broth/whatever you add. Remember you can always add more, but if you make the mix too soupy it's a difficult thing to fix. :hi:

There's lots of things you can add to basic mashed potatoes. Experiment a little. I prefer the dairy based mixers to the broth based but it's your kitchen and your potatoes and your time. Anyone who doesn't like it can peel, boil and mash the hell out of their own damn spuds. :evilgrin:

[FKA MNChimpH8R]

15. Good thought on the lemon juice, alpha

Just the littlest bit of acid will help just about any dish.

[alphafemale]

19. I actually started doing it because I thought it might keep the taters from turning brown/gray.

I think just putting them in the water right away does that though.

When my kids were small it was near impossible to get though slicing a batch of taters without 3 minor "crises" occurring which would need Momtervention.

Potatoes can turn a disgusting color so fast it is appalling.

Anyway, the kids are grown now, (18 - 21) My daughter is a senior in college now and actually wrote an ode to the mashed potato awhile back. :rofl:

If I can find it I may post it here.

You are right about citrus/acid though. Amazing the wonders that can be worked with a little lemon juice/olive oil and a few other things. :9

[seaglass]

31. OMG - I boil them for at least 40 minutes - maybe I am making

the chunks too big because they are definitely not cooked through if I cook them for less than 40.

Since I am making two green bean dishes (one blah with just butter, s&p) and the other one with roasted mushrooms, garlic, caramelized shallots and toasted hazelnuts I think I will save the experimental potatoes for a day other than Thanksgiving.

My family - including extended - with the exception of 2 people do not go for food embellishments other than butter, S&P :-)

Thank you though - your potatoes sound yummy to me.

[alphafemale]

39. If you use a heavy gauge steel pot and leave the lid on...

The water will stay scorching hot for a long time. I do leave the taters in the pot after I turn the heat off for probably twenty minutes to a half hour. The water is usually still steaming hot when I drain them. Never thought about it much, but I guess my potato chunks are probably in the one to two inch range.

[seaglass]

12. I was going to make 2 batches one traditional and one experimental

(with sour cream) but since most people said :puke: on the sour cream, I think I will bypass anything out of the ordinary. And will try a masher. :-)

Thanks everyone and Happy Thanksgiving!

[ccharles000]

13. instant is better than homemade

[geomon666]

23. Gasp!

:o

[ccharles000]

25. Thats right Geo I'm a rebel.

:headbang:

[peruban]

49. I'd hardly classify that as rebelious.

More like you were never taught or learned how to appreciate real mashed potatoes. You probably picked up that habit in grammar school or frozen dinners, where instant potatoes are the norm and never adjusted your palate to the more flavorful ways of preparing them freshly.

[peruban]

42. In your opinion, maybe.

Some of us like the authentic taste of freshly prepared food and dehydration just takes out all of the natural enzymes and juices that give mashed potatoes the rich flavor they deserve.

Shortcuts don't always pay off.

[peruban]

16. You shouldn't use a mixer. Mashers are the right tool for the job.

That's why they become gluey. The starches begin to break down when you over process them and you get that pasty consistency. Try leaving a few lumps in there, nobody will complain and it will turn out more "home made". Oh, and I think you're using enough butter but that's up to personal taste, though. Just ease in a tablespoon at a time and go by taste, don't forget to get a second or third opinion as you go.

[ccharles000]

18. I hate lumps

:-(

[peruban]

21. Then mash them up better.

A mixer will only make them gluey by over-processing.

[ccharles000]

22. we just buy instant

[peruban]

26. Ahhh, the benefits of instant, dehydrated foods.

Just add water, heat, and stir.

[redqueen]

30. Then definitely use a mixer.

Whipped potatoes are fine. :)

OK now I *really* gotta get back in the kitchen!

[Bertha Venation]

24. try evaporated milk instead of sweet milk

And I agree with your mom about the butter. The butter flavor doesn't overpower the potatoes.

Good luck! :hi:

[Critters2]

27. I just follow the instructions on the box. They seem to turn out okay.

:shrug:

[redqueen]

29. I have no idea how much butter i put in...

it's just 'to taste'.

I recommend putting in evaporated milk instead of regular milk. Makes it creamier, I think.

Good luck... :)

OK now I gotta get back in the kitchen. :P

[WCGreen]

33. Hey, this is the democratic underground....

We only know how to make our mashed potatos left...

[LiberalEsto]

34. Don't use a mixer.

I tried that once -- the potatoes came out gluey.

Just peel and boil your potatoes until done. Drain them, but save 1/2 cup of the potato cooking water.
Add some butter. Add the saved cooking water and hot milk (microwave about 1/2 cup to 1 cup of milk)a little bit at a time as you mash the potatoes with a hand masher. That's to make sure you don't add too much liquid. Add a little salt and pepper, give it a final stirring, and you've got it. I never mash the potatoes too much.

I usually add 1/2 stick of butter and 1/2 cup of 1% milk per 4 large potatoes.

Good luck!

[seaglass]

35. Thanks for the amounts, that is helpful. I don't think that I add more

than a 1/4 c milk and 1-2 tbs butter for 5 potatoes so I will be adding more today :-)

[Heidi]

36. It really DOES matter what kind of potatoes you use.

Low-starch, high-moisture potatoes are better for boiling; they yield stretchy, gluey mashed potatoes. For light and fluffy mashed potatoes, you need a high-starch variety, like russets.

And it's perfectly fine to use a mixer to mash your potatoes. That's what I use. Peel your potatoes, boil them with two Knorr chicken or vegetable bouillon cubes until the potatoes are tender and mashable. Drain away the water. Add butter to taste (and this help with the mashing, too), then a splash of cream or milk or a dollop of sour cream. If the potatoes are too stiff to mix, add a little more milk. But don't overdo it with the milk or you'll have soggy mashed potatoes.

My two secrets to delicious mashed potatoes:
- Use the right kind of potatoes
- Add bouillon cubes to the boiling water
- Don't use too much butter or milk

[DarkTirade]

37. I'm generally stingy with butter, but some things need it to coalesce properly

like bechamel based sauces (i.e., mac & cheese or alfredo sauce) and mashed potatoes.

[nclib]

41. Garlic salt, sour cream, cream cheese,

milk, american cheese, butter, salt and pepper. And I use a mixer. You can use garlic if you'd like a little more garlicky taste.

[Gormy Cuss]

43. The variety of potato matters, but nix the mixer.

From your description I'd guess that overmixing is the culprit.

If your family is used to mashed potatoes with a lot less butter, Thanksgiving may not be the best time to use that heavy-fat recipe for two reasons: 1) they have an expectation of a certain flavor from the taters and 2)there's a ton of fat in the typical turkey dinner -- why add so much to a side that works well with far less?

I don't add butter at all when I make mashed potatoes, just S&P and milk. No one ever complains --far from it--I've gotten compliments on the taste.

[Rabrrrrrr]

44. Sounds like you are overwhipping them

My favorite way to do mashed potatoes is to boil them - I like to use a mix of yukon gold and red potatoes - until they're done (obviously).

Meanwhile, while they cook, I heat up cream and butter in another pan, and when it is hot, I add in a few ounces of goat cheese and/or garlic (though usually I throw the garlic in with the potatoes) and let it melt into a wonderful taste explosion. Add some salt and pepper as needed.

After draining potatoes, they go right back into the hot pan, and I pour in about half of the cream mixture and start mashing the spuds - and keep adding small amounts of the cream mixture until enough has been added to make the potatoes velvety perfection.


Instead of goat cheese (my preference is for peppered goat cheese), you can also add parmesan, fontina, mozarella - anything that will actually melt.

[Kali]

45. I use a mixer, just don't over do it.

I would use at least a half a stick of butter for 5 or 6 spuds. If I have time, I don't even cut them just peel and cover with water, cook till almost done and turn off flame - they can sit for a while if need be that way. Or if done and ready to go - drain and then toss in butter, I put the lid back on and let the butter melt for a minute while I get the mixer plugged in. Salt, pepper and a little milk - run the mixer just until most of the lumps are gone (a few prove authenticity!) lid back on to keep them hot.

Garlic is good to boil and mash with too.

I would save experiments for a non-holiday run first.

[doc03]

48. The directions are usually on the back of the box

add milk and butter or margarine and stir that's all. :hide:

[applegrove]

50. I once worked at a hotel that put anchovies or anchovy paste in their mashed

potatoes. It was amazingly yummy. I recommend anyone try it sometime (I don't have the recipe cause I never cook mashed potatoes for myself).

[flvegan]

51. Aw, man. When I saw 50 responses, I was expecting a flamewar.

Over mashed potatoes. That would have been cool.

[KitchenWitch]

55. Yeah, I was kind of disappointed

I was hoping for the potato version of cornflake chicken.

x(

[Jamastiene]

52. Not to sound like a smart ass...even though I normally am a smart ass...but

they are called mashed potatoes, not mixed potatoes. :P

How do I know this? Been there. Done that. I always hated manually mashing potatoes. So, I tried using a mixer once and it turned out just like you described. I would imagine, you can use a mixer but I would only "bump" it and not keep mixing. Maybe that'll work.

[merh]

54. Sorry to be late to the discussion but have to add my 2 cents.

the type of potato used can result in glue like potatoes. I use Idaho potatoes.

Also, don't use a mixer, a masher is good but I have found the best thing to use is a potatoe press.



It's like a big garlic press.

I use butter and sour cream and season as needed. (If I have whipping cream on hand I use some in my potatos.)

[distantearlywarning]

56. I made some today and they turned out great.

I peeled 5 lbs of Yukon Golds and cut them up into chunks. I added the chunks to boiling, salted water which had a peeled clove of garlic in it. When the potatoes were done enough to eat (like were not still hard and crunchy but not completely falling apart either - a little translucent and you can put a fork in them easily). Then I drained the chunks and took out the garlic clove. I cut up about 3/4 of a stick of butter into chunks, and buried in the potatoes while they were still steaming. After a few minutes, I mashed them all up by hand with a potato masher. While I was doing that, I added about 1/2 pint of cream and some salt and pepper. I mashed until most of the big lumps were gone and all the butter and cream was mixed in.

They turned out great and there were no leftovers.

[WCGreen]

57. You may have cooked the potato to long...

Also, do you rinse starch off the potatos before you mash them...

[Amerigo Vespucci]

59. It all depends on how you like them...

...and it also depends on the kind of potato you use. I like russets for baked, but new white for mashed. I HATE Yukon Gold. The little red potatoes are great for potato salad or baked in the oven with olive oil and rosemary as a side dish.

I usually peel the potatoes and cut them into small chunks. Then I boil them gently for around 15 minutes. I prefer using a ricer for mashed. Yes, 1.5 sticks is a LOT of butter, no matter HOW many pounds of potatoes you've got. If you want the mashed potatoes to be really smooth, after you've stomped them with the ricer, add a little bit of milk (1-2 tablespoons at a time) and use a beater, either manual or electric, until you have a consistency that you like. Then add butter a pat (tablespoon) at a time, along with salt or pepper or any other seasonings you like, until you arrive at a finished product you like.

I put sour cream in my "twice baked potatoes," but never in mashed. At some point, after adding to many ingredients, mashed potatoes cease to be mashed potatoes and begin to become...I dunno, something ELSE, with a vague potato flavor.

:toast: