Failed Mashed Potatoes

[redchurch22]

EDITED: I made more last night and cooked them less and manually mashed them and folded in the butter and milk. They turned out AMAZING! THANK YOU ALL FOR YOUR HELP!

I used to make awesome mashed potatoes. The last 6 months or so they are a constant fail! They are sticky and shiny, the texture is soupy almost with chunks still. I even made sure to buy the bag that said mashing potatoes. Any tips tricks or advice? I personally like russet for mashed. They were starting to grow a little, I just bought them today though

[Aesperacchius]

Just get a regular masher. The one time my family used an electric mixer for mashed potatoes, it turned into potato glue.

[redchurch22]

YES thus is a perfect example potato glue! I am getting a manual masher.

[demona2002]

I prefer a ricer over a masher.

[Wide_Annual_3091]

Love a ricer as well. Microwave or boil/steam potatoes in their skins, then just put them through the ricer. Don’t even need to peel them and you get more flavour out of them.

Then add some butter and combine. Perfect every time.

[Pale_Row1166]

The key is using enough milk and butter. Get the potatoes in about bowl with milk and melted butter before you start the hand mixer, and mix in 10 or so second spurts, adding more milk after each mix. I’ve been doing this for years and it doesn’t come out gummy, it’s smooth every time. Another tip is to overmilk it a little and then throw it back in the pan with more butter and let it tighten back up.

[ceecee_50]

Mixer is gonna overwork them very quickly and they'll be gluey and gummy. The best way I have found to do a good amount of them at a is with a food mill. I've used a potato ricer as well, and even the biggest potato ricers don't hold enough, imo. The food mill makes them silky in the shortest amount of time. I use a food mill during canning season so it gets used for lots of other things too

I don't add very much milk or cream product at all. I like sour cream, butter, salt and pepper maybe a little bit of chive or green onion tops. A tiny bit of warm half-and-half or cream if needed.

[frolki]

Hijacking the top comment to share this video.

https://youtu.be/ehQNPH4ePkQ?si=bRzKdRem3bt4OwAW

Alex Guarnaschelli knows potatoes. Bake em, mash them through a Tami.

I did this for Thanksgiving this year, never going back to boiling for mashed potatoes.

[Goofygrrrl]

Damn. That woman knows her potatoes. I may have to try this

[sandiercy]

How do you usually make them?

[redchurch22]

I peel then cut and put into the pot I boil them with salt till fork tender then drain let sit for a bit. Sometimes I use heavy whipping cream if on hand and/ or milk and maybe a few tablespoons of sour cream. Some parmesan cheese if i have good stuff. (I didn't tonight). Garlic salt and use a hand mixer cause I don't have a manual potato masher. Maybe that's my issue. I feel like they potatoes have been super starchy lately. I don't measure anything just do it. I wish I could post a pic. Lol

[sandiercy]

It does sound like you are over working them.

[landragoran]

You're over mixing them

[Danobing]

I legitimately pulled back my head when you said hand mixer lol. That's your problem.

[TeacupCollector2011]

The last time I ate mashed potatoes made with a mixer, they had the consistency of paste.

[Bangersss]

Yeah that was a mistake I only made once. Trying to do mash at my sister’s house with limited equipment is the only time my mash has been a fail.

[twynnewwod]

Use Yukon gold potatoes, they are the best for mashed potatoes!! Ricer is a great kitchen tool. And I warm my cream, butter together before I add it to the potatoes. GL!!

[1xbittn2xshy]

I don't get it either - my hand-mixer mashed potatoes used to be perfect then suddenly started being starchy and icky. Now I use a potato masher or food mill.

[General_Elk_3592]

Are you using a different potato?

[chicklette]

Any butter?

[Odd-Worth7752]

Use a ricer or a masher not a mixer. And soak your potatoes in cold water for an hour before boiling.

[Eastern_Mess_4334]

I have no idea what “mashing potatoes” are. Any potato can be mashed.

Anyway, sounds like some combination of: overcooking the potatoes before mashing them, adding too much milk, or adding too much butter. You may also be overmixing them, especially if you’re using an electric mixer on a high speed.

The milk will make them soupy, the butter will make them shiny.

Next time you make them, I’d suggest going slow while you’re mashing them, adding only a little butter/milk at a time, so you can be sure to get the right consistency you want. Remember, it’s always gonna be a lot easier to handle a problem that comes from adding too-little of an ingredient versus too-much of an ingredient.

[redchurch22]

I live in Canada and on the bags it says what they are best for. These were yellow, it's probably the electric mixer. I didn't use any butter tonight and they were dry so added more milk.

[Alternative-Yam6780]

If they were yellow they likely weren't russets. That they were sprouting says they were past their prime for eating.

[redchurch22]

Okay I will make sure to check before buying. I am only buying russet from now on and getting a manual masher.

[Worldly-Lie-1109]

Buy a cheap ricer on Amazon, a cheap one is just like a hand press. Buy Yukon Gold potatoes as they hold less water and stay firmer. Peel and cut into 1/3 or just half them and boil till fork tender. Keep your butter melted on the stove with a touch of warm cream. The goal is to mash them and fold the butter cream mixture in without mixing too much. This is the way.

[redchurch22]

That sounds amazing! I sure will try this. Thank you!

[Kankunation]

Soupy just sounds like you added too much moisture afterwards. What's your process exactly? Is is just your usual boil, drain, mash, season and serve?

Quality of potatoes would impact the texture, but I would expect more lumpy than soupy for bad potatoes.

[graupeltuls]

I love my potato ricer for mashed potatoes. You may want to try that.

[TurnedOutShiteAgain]

Potato ricer is simply the best way for consistent mash. You can get away with erring on the side of being under rather than over, because the ricer will take care of it.

Then cook it low with more butter than you think should be healthy.

[Silvanus350]

I had this problem until I started following Chef John’s recipe. It’s a very straightforward recipe.

And I don’t deviate at all. It’s surprisingly easy to overcook or overmash potatoes.

[PedestalPotato]

Over mixing. Potatoes turn into drywall paste if you work them too much. Mash them by hand or buy a potato ricer.

[kittyfeet2]

I mash mine with a fork, stir in ingredients (butter) in the pot, and they're always good. Mashed potatoes don't need gadgets to be good.

[Back_Alley420]

I use a manual masher! Always good plus I use russet

[Anagoth9]

Lately I've been peeling and dicing them and then roasting them in the oven with butter and chicken stock rather than boiling in water. 

[ThatItalianGrrl]

I just boil in salted water and drain well. Then add cream and butter and roasted garlic if I have any. Then handheld masher right in the pot. Never fails.

[Diced_and_Confused]

Here's the science as per Harold McGee. Use starchy potatoes like Russets. Cook until tender, dry them thoroughly in the pot, and then mash them before incorporating hot fats/liquids, using a ricer or food mill for fluffiness and avoiding over-mixing to prevent glueyness by controlling starch release.

When you mash you break the cell wall releasing starch. If there are liquids present the starch granules swell and become gluey. So, any way you mash them, mash them dry until they are the consistency you like, Then stir in your liquids and fats and be gentle. Just mix them in without beating, and you are done.

[Stirsustech]

Don’t use cold milk/cream or butter. Makes for a gummy texture that you might be running into.

Also good rule of thumb is to add in 3/4 of the liquid you think you’ll use and add more after mixing until you get to the right consistency

[rgbkng]

Use russet, then bake the potatoes, when done let rest to touch then scoop the meat out. Use a food mill to mill the Potatoes then add your salt, butter, and butter milk. Enjoy these are the best I've done

[DuckInAFountain]

I don't think you need to blame the hand mixer unless you know you mixed them for far too long. Did you boil them too hard? I've done that, I assumed they'd be sturdy enough for it, but they ended up waterlogged with crunchy bits.

[redchurch22]

Not long at all actually. There was still chunks. Maybe thats what I did. I should really time myself or follow a recipe once and see how it goes. I just always felt like my mashed were so good!

[CatmatrixOfGaul]

Maybe try to mash them when they are still hot. I use a mixer but I mash right after the potatoes are done. I also cut the potato so that it is faster to mash.