FAQs
Soaking and/or rinsing the potatoes can help you modify the amount of starch that remains on them. Cutting potatoes into smaller pieces before cooking and rinsing them under cold water will wash away much of the excess starch.
How do you make mashed potatoes fluffy and not gluey? ›
Soaking and/or rinsing the potatoes can help you modify the amount of starch that remains on them. Cutting potatoes into smaller pieces before cooking and rinsing them under cold water will wash away much of the excess starch.
Why my mashed potatoes are never fluffy? ›
Chances are the interior of the potato was not fully cooked. That's why we recommend peeling and cutting the potato into even sized chunks, 1 ½ to 2 inch cubes and then boiling. For a drier mashed I've had success in baking potatoes with the skin on till 210 degrees F inside, 185 degrees minimum.
What is the secret to non-gluey mashed potatoes? ›
Don't overmix the potatoes! For mashed potatoes that are smooth without being gummy, a potato ricer is your best bet. It gently presses the potato into fine pieces, so all that's left to do is add your liquid and a pat or two of butter.
What should you avoid when making mashed potatoes? ›
But there are a handful of mashed potato mistakes to keep in mind.
- Only Using Russet Potatoes.
- Forgetting to Wash Them Before Simmering.
- Slicing the Potatoes Too Small.
- Undercooking Them.
- Dropping the Potatoes in Boiling Water.
- Under-Seasoning the Potatoes.
- Using the Wrong Mashing Tool.
- Not Using Enough Butter.
How do you make mashed potatoes more dense? ›
Adding a handful of these flakes of cooked, mashed, and dehydrated potato is an easy way to tighten up a runny batch of mashed potatoes. You can also tighten up your mashers with starch (the very thing we were trying to avoid in the first place with fluffy potatoes).
Can you over whip mashed potatoes? ›
Regardless of the technique, remember not to overwork the potatoes. Starch is released when potatoes are mashed, smashed, or whipped, and, if too much starch is released, the potatoes are gummy and unappealing.
How long to boil russet potatoes for mashed potatoes? ›
Smaller potatoes (like red gold) will cook faster whole — about 15-20 minutes in boiling water. Larger potatoes (like russet) take a little more time — about 20-30 minutes.
Why add baking soda to mashed potatoes? ›
Just a pinch of baking soda is all you need to create mashed potatoes as soft as clouds. When you add baking soda, it reacts with the heat of the dish and the acid in the milk or cream to create small air pockets throughout the mash. These air bubbles translate to light and airy bites. Yum!
Is cornstarch or flour better for thickening mashed potatoes? ›
For what it's worth, we recommend sticking with cornstarch—it has twice the thickening power of flour and it's safe for gluten-free diets. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.
It's all about the starch. Potatoes contain starch, and basically, the less starch, the fluffier the mashed potatoes will be.
How to make gluey mashed potatoes fluffy? ›
Here's how to do it: For every pound of potatoes in your mash, drizzle 1 tablespoon of melted butter over the dish and fold it gently into the potatoes. If the mash is still too gluey for your liking, repeat the process with another tablespoon of butter.
Why are my homemade mashed potatoes gritty? ›
"The less water you use to cover the potatoes, the more starch in the water." That starch gives finished mashed potatoes a sticky, grainy texture.
How do you keep mashed potatoes from getting gluey? ›
Thick-skinned varieties like russets will give you the fluffiest results. Steer clear of waxy red-skinned potatoes, which turn gluey when mashed. If it's too late to make the swap, change course and roast the potatoes tossed with oil, garlic and some fresh rosemary if you have it, instead of boiling them.
What causes mashed potatoes to be gluey? ›
When potatoes are mashed, starch is released. The more you work the potatoes, the more starch gets released. When too much starch gets released, the potatoes become gummy, gluey, and unappetizing.
How to keep mash potatoes soft? ›
Put the lid on your mashed potato pot and gently place the pot inside the simmering water bath. Leave the stove on and allow the water to simmer for as long as you need it to keep your potatoes warm. Not only will the water bath keep your potatoes warm, but it will also keep them light and fluffy.
What is the trick to thicken mashed potatoes? ›
Whisk a little cornstarch into the warm potatoes, only a teaspoon at a time, until the potatoes thicken to your liking. The potatoes must be warm. You can also use tapioca starch or potato starch, although most cooks are less likely to have those products on hand.