Recipes

[Twins Mom]

I used Yukon gold potatoes, peeled, as well as whipping cream.  They were still a bit pasty.  What's the secret to fluffy potatoes? 

[Carmie]

A teaspoon of baking powder helps fluff up mashed potatoes.

If potatoes were stored in an area that was too cold like a refrigerator or left in a truck in freezing weather, they will get pasty and mealy.  There is nothing you can do about them.  They will have the consistency of glue.  

[Jaspersmom]

Truth be told, I never have any luck making mashed potatoes with Yukon golds.  Don't use them anymore.  

[Gourmet]

I use red potatoes for mashed.  The night before I cut the up and put them in the fridge in a pot of water. In the morning I rinse them about 4 times to get rid of the cold water.  To cook I use the same pot and cook the potatoes.  I have never had pasty of  bad mashed potatoes doing it this way.   I quarter the potatoes and the cut in pieces. I have never used whipping cream, just milk,salt and pepper and butter. My potatoes turn out perfect every time.

[grandma2pkmh]

@Twins Mom   Some chef on tv was asked that question on Wednesday and the answer was to add more and more butter. The fat in the butter is what helps.

[ECBG]

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@Gourmet wrote:

I use red potatoes for mashed.  The night before I cut the up and put them in the fridge in a pot of water. In the morning I rinse them about 4 times to get rid of the cold water.  To cook I use the same pot and cook the potatoes.  I have never had pasty of  bad mashed potatoes doing it this way.   I quarter the potatoes and the cut in pieces. I have never used whipping cream, just milk,salt and pepper and butter. My potatoes turn out perfect every time.

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@Gourmet Are you aware that by leaving them in water over night you are leaching out the watersoluable vitamins Vit C, thiamin, riboflavin, niacin, B-6, folic acid, biotin, and pantothenic acid?

[mizree]

overworking the starch may cause this result.  i have best results by ensuring potatoes are very dry (remove water and put potatoes back in hot pot) and use a ricer and warm milk and butter.  i normally use russet potatoes,

[Silver Fox1]

@Twins Mom ,you can start by not using Yukon Gold potato's, they are way too starchy for mashed potatos.  You should be using a white potato or if you want to leave the skins on a red.potato.  That init's self should do the trick.

[spent2much]

I find the best potatoes for mashing are russets.  Hubby peels and cuts them in bite size pieces, I boil them for about 15-20 min.  Drain, use 1 or 2 pats butter and milk.  I only mash with a manual potato masher.  They are consistently fluffy... excellent!

[jannabelle1]

My experience is the yukon gold don't work well for me with mashed potatoes. I always use room temperature russets or red, and peel, quarter and boil them the same day. I only use butter and milk, and a lot of salt....sometimes a little sour cream. If I use my "make-ahead" recipe to heat them in the oven later,  then I add a little baking powder (from my grandma's recipe). I think over beating them will also make them pasty....beat them just long enough to get the lumps out and fluff them up a bit, and add extra milk/butter as I go.