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Please tell me how to get NO LUMPS mashed potatoes!
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Anonymous
| My DD loves no lump mashed potatoes but whenever I make it at home I still come out with lumps. I boil the potatoes and then cut them up after peeling and then throw them in a mixer with some butter and milk. WHat am I doing wrong? |
Anonymous
| I microwave them for about 8-10 minutes and then I bake them at 450 for 30 minutes (this give a much better texture than boiled potatoes, IMO). After they come out of the oven, I scoop out the flesh and mash it first by hand with a potato masher. Then I put them in my stand mixer with the milk (or cream, depending on the occasion) and butter. Perfect (and delicious!) every time! |
Anonymous
Nothing. I peel -or quickly cut off skins- stick in boiling water with some seasoning [add garlic clove ] with salt and pepper- ignore . When soft treat like pasta and drain in colander. Put back in flat bottomed pot and smash it with a masher. After the smash add any or all: butter, olive oil, sour cream, cream, milk. Then use a hand mixer on the smashed potted stuff. The flat bottom of the pot is the key for quick [s]mashing. |
Anonymous
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Get a potato ricer, it looks like a huge garlic press and thats what it does with the cooked potatoes so you will never get lumps. A tip I saw on a cooking show once placed the strained potatoes back in the pot on the hot burner for about 1 minute, this cooked off any extra moisture and makes the mashed potatoes less watery in the end, probably more like PP who uses the baked potatoes.
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Anonymous
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You need to make sure all the potatoes are cooked to fork-tender. Helps if they are diced to the same size before boiling.
I peel, then dice, then boil, then drain, put back in pot (let water evaporate a bit), then mash in the pot with milk and butter. Sometimes I'll whip with an electric beater instead of the potato masher if I want super smooth. Luckily DH likes lumps and DD loves all potatoes. The type of potato might make a difference, too. Some are better for baking, some are better for boiling and mashing. |
Anonymous
Anonymous
| I use an immersion blender. I boil them in a pot, drain, add a little milk, mash ith a masher then use an immersion blender to really puree them! |
Anonymous
| A food mill (inexpensive if you get the one with a hand crank) accomplishes the same thing as a potato ricer and can serve a few other functions as well. |
Anonymous
| Does anyone put their potatoes in the blender or food processer? |
Anonymous
This can make them gummy or pastey, as can over mixing. |
Anonymous
| Now I want mashed potatoes...thanks guys! |
Anonymous
| I peel potatoes, cut them into little pieces, put them into pan with cold water, boil until they are done. Drain water. Mash them really well. Add bit of milk, continue mashing. Add a bit of butter. Continue mashing. Add salt and pepper. Done. No lumps. |
Anonymous
| Potato ricer is the way to go. Crate and barrell sells them. |
Anonymous
| Add the butter before the milk -- it keeps the starch from getting gluey. |