Why has my mash gone sticky?
Online Answer
For mashing, use a ricer, a food mill, or a hand masher, but never use a food processor; the sharp blades break down a potato's starch granules, making it gluey.
Related Questions 📌
✅
Well, straight-up, Yukon Gold potatoes are the best for mashed potatoes. We love them for roasting, and we co-sign just as strongly for any mashing needs, whether they be with or without a turkey. Yeah, those guys! Yukon Gold potatoes have the densest and most uniform flesh of the potato varieties.
✅
Well, straight-up, Yukon Gold potatoes are the best for mashed potatoes. We love them for roasting, and we co-sign just as strongly for any mashing needs, whether they be with or without a turkey. Yeah, those guys! Yukon Gold potatoes have the densest and most uniform flesh of the potato varieties.
✅
(A fork will poke the potato full of holes and invite water in.) A potato is tender enough to mash when the skewer slides into the center with no resistance and slides out just as easily. You don't want the potatoes falling apart, but if they're too firm in the center, you'll have hard bits in the mash..
✅
Keep about a quarter-inch in the pot and leave it—and the potatoes—at room temperature with the lid on. They can sit for an hour, or two, like this, Foster says. When you are ready to continue, set the pot over low heat and the simmering water will heat the potatoes back up so you can mash them.
✅
Rinsing or soaking cut raw potatoes helps to wash away a very small amount of amylose. ... The result is very fluffy mashed potatoes. (If you decide to try soaking the raw potatoes anyway, they can be soaked in water in the refrigerator for several hours without any safety concerns.
16 similar questions ⏬