Gluey mashed potatoes…if that’s what you have now, start over! If you are trying to AVOID it before you start, you have come to the right place!
The Quick Answers:
- Use Russett Potatoes.
- Don’t use a food processor to whip (hand mixer is okay).
- Do use a hand potato masher or potato ricer.
It is not uncommon for mashed potatoes to become gluey. It is a rookie mistake that you will never make again after knowing WHY it happens. Basically…STARCH. It’s science.
You basically want a high-starch potato to get fluffy mashed potatoes we all love. Russet potatoes are the best choice. But the starch is what can be the gluey problem if you don’t treat the potatoes right.
Starch is released in the process of cooking, but the mashing process releases more starch throughout. So the key is in “getting rid of lumps” stage. You want to lesson the starch release and it will result in less gluey mashed potatoes.
The best tool to use for this is a potato ricer. It gently turns boiled potatoes into mush without missing lumps. When you miss lumps you are tempted to just keep at it…mixing, mixing, mixing.
The second choice is just a hand potato masher. This can break the potatoes up gently enough.
Then actually, you can use an electric hand mixer (we like the ones that have the heavier beaters) at the end to incorporate the milk and butter, and to whip them into smooth deliciousness!
You might think that the mixer would release too much starch. It can, but you have saved a lot of mixing by ricing or hand mashing. That makes all the difference. Whipping at the end just really makes them creamy and the perfect consistency.
If you are looking for a great recipe, we think that a lot of butter and a little milk and a lot of salt is all you need! The best mashed potatoes are done by taste by the cook. Don’t skimp on the good stuff. People can skimp on their portion if they want, but you want to make the BEST mashed potatoes anyone has ever tasted!