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Respected Contributor
Posts: 2,014
Registered: ‎04-03-2016

Need Help for Mashed Potatoes

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

Honored Contributor
Posts: 18,360
Registered: ‎10-25-2010

Re: Need Help for Mashed Potatoes

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.  

 

Trusted Contributor
Posts: 1,252
Registered: ‎06-08-2011

Re: Need Help for Mashed Potatoes

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

Contributor
Posts: 58
Registered: ‎12-25-2014

Re: Need Help for Mashed Potatoes

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.

Trusted Contributor
Posts: 1,767
Registered: ‎08-04-2013

Re: Need Help for Mashed Potatoes

[ Edited ]

@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.

Honored Contributor
Posts: 43,078
Registered: ‎01-08-2011

Re: Need Help for Mashed Potatoes


@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.


@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?

Valued Contributor
Posts: 512
Registered: ‎04-04-2016

Re: Need Help for Mashed Potatoes

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,

Trusted Contributor
Posts: 1,246
Registered: ‎08-14-2015

Re: Need Help for Mashed Potatoes

[ Edited ]

@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.

Respected Contributor
Posts: 2,100
Registered: ‎03-10-2010

Re: Need Help for Mashed Potatoes

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!

 

 

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Esteemed Contributor
Posts: 5,023
Registered: ‎09-12-2010

Re: Need Help for Mashed Potatoes

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.