How to fix gluey mashed potatoes

Nothing is worse than sticky, lumpy, or bland mashed potatoes. To keep your heels from dropping below average, follow these simple fixes for common mistakes.

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Secrets to protect yourself from the pitcher

White as a pillow, creamy and smooth: impossible not to love mashed potatoes. The steaming spoon will seduce even the most fussy eaters on the table and can turn an ordinary piece of meat into a meal. But for something that simple they are surprisingly nuanced. Here are simple solutions for common mistakes.

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Mistake: using the wrong type of potato

Mistake: cutting the potatoes into too small pieces

They will absorb too much water when cooking, so they won’t absorb all the delicious butter and cream when it’s time to mash. Best sized pieces to cook: about 1 1/2 inches. If you’ve gotten too small, watch the pot carefully so it doesn’t overcook and get wet.

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Defect: absence of salinity of the water

Mistake: adding potatoes to boiling water

Potatoes take a long time to cook. When you add them to boiling water, the outside cooks faster than the inside, leading to an uneven, lumpy mush. Always start the potatoes in cold water. Too late? Pour the water to a boil so that the potatoes cook slowly.

How to fix gluey mashed potatoes

If you are a guest or a diner and are given an innovative dish like mashed potatoes, you will definitely want to eat it right. Think soft, creamy, and indulgent – it’s never mushy, gooey, or even worse, gooey. It all starts with choosing a potato: a starchy potato, like a hard-skinned lump, or a waxy one (like a thin-skinned yellow potato). My favorite is the Yukon Golds, which have a buttery flavor and a creamy texture. Peel them before cooking, otherwise they will be too hot to handle. Boil them until tender, but don’t let them melt in the pot yet. When cooked, allow the residual moisture to evaporate completely, because they must be as dry as possible before crushing them.

To avoid a sticky, overgrown mess, mash the potatoes while they are still hot and dry. Never use a food processor or blender; these machines tend to over-mash potatoes, creating an undesirable starchy consistency. Don’t have time to fix your sticky mess? Turn it into a gratin: spread a thin layer on a baking sheet, sprinkle with butter, cheese and breadcrumbs and bake for a crunchy surface. How to make the perfect mashed potatoes?

How to fix gluey mashed potatoes

If you are a guest or a diner and are given an innovative dish like mashed potatoes, you will definitely want to eat it right. Think soft, creamy, and indulgent – it’s never mushy, gooey, or even worse, gooey. It all starts with choosing a potato: a starchy potato, like a hard-skinned lump, or a waxy one (like a thin-skinned yellow potato). My favorite is the Yukon Golds, which have a buttery flavor and a creamy texture. Peel them before cooking, otherwise they will be too hot to handle. Boil them until tender, but don’t let them melt in the pot yet. When cooked, allow the residual moisture to evaporate completely, because they must be as dry as possible before crushing them.

To avoid a sticky, overgrown mess, mash the potatoes while they are still hot and dry. Never use a food processor or blender; these machines tend to over-mash potatoes, creating an undesirable starchy consistency. Don’t have time to fix your sticky mess? Turn it into a gratin: spread a thin layer on a baking sheet, sprinkle with butter, cheese and breadcrumbs and bake for a crunchy surface. How to make the perfect mashed potatoes?

Written by Deb Barracato

Posted July 14, 2020

How to fix gluey mashed potatoes

püree photo by Silvia Bogdanski from Fotolia. com

Both the staple in modest restaurants and the empty palette of a four-star chef’s creativity, mashed potatoes absorb and convey the flavors of a meal. Whipping potatoes too vigorously with a hand blender or putting them in a food processor can result in something similar to wallpaper glue.

To get the light, fluffy texture you want, use starchy potatoes such as Rusty Gold or Yucon Gold and gently mash them by hand to prevent excess starch from being released. Slightly chewy potatoes can probably be saved. But if they have really turned into glue, it’s best to hide the consistency in the saucepan or potato pancakes.

  • Both the staple in modest restaurants and the empty palette of a four-star chef’s creativity, mashed potatoes absorb and convey the flavors of a meal.
  • To get the light, fluffy texture you want, use starchy potatoes such as Rusty Gold or Yucon Gold and gently mash them by hand to prevent excess starch from being released.

Sprinkle 2 tablespoons of flour evenly on the surface of the mashed potatoes, starting at 0.907 kg. raw potatoes, which are eaten by four to five people.

Sprinkle 2 tablespoons of melted butter evenly over the surface of the mashed potatoes.

  • Sprinkle 2 tablespoons of melted butter evenly over the surface of the mashed potatoes.

Put the flour and butter over the potatoes with a spatula, scraping the bottom of the bowl and stirring towards the center.

Distribute the mashed potatoes evenly in an 8×8 saucepan, starting at 0.907 kg. raw potatoes, which are eaten by four to five people.

Sprinkle 1/2 cup of breadcrumbs evenly over the surface of the potatoes.

Add 1/4 cup grated Parmesan cheese, sprinkle the surface of the saucepan evenly if desired. Sprinkle the surface with 2 tablespoons of butter.

Cook the saucepan at 177 degrees Celsius for 30 minutes or until golden on the top and always hot.

Heat a 12-inch skillet with 2 tablespoons of vegetable oil and 2 tablespoons of butter over medium heat.

For the mashed potatoes, add 1/2 cup of finely chopped onion, salt and pepper to taste, 2 tablespoons of melted butter and 2 tablespoons of sour cream. It is assumed that you started at 0.907 kg. raw potatoes fed to four or five people.

Take 1/4 cup of mashed potatoes in clean hands. Beat the potato ball into a flat disk about 1/4 inch thick.

  • Cook the saucepan at 177 degrees Celsius for 30 minutes or until golden on the top and always hot.
  • Beat the potato ball into a flat disk about 1/4 inch thick.

Dip the potato pancake into the pasta dish with 1/4 cup of flour. Flip to lightly flour the flour on both sides. Repeat to form eight pancakes.

  • Dip the potato pancake into the pasta dish with 1/4 cup of flour.

Fry the potato pancakes in a skillet until golden brown on one side for about five to eight minutes. Flip and repeat on the other side.

Transfer the pancakes to a plate lined with absorbent paper to remove excess fat. Serve immediately with sauce or a little butter, or use the pancake as a base for a piece of meat or fish.

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Since getting her first journalistic job in 1992 as an editor for a provincial weekly, Deb Barracato has written and edited newspapers, regional magazines, books and online publications. She holds a BA in Journalism from the University of Maryland.

Light fluffy mashed potatoes that literally look like tiny starch clouds, delicious and creamy when eaten are a wonderful thing. They might even be my favorite site of all time.

As long as I’m not wrong and they are all watery.

This seems to happen in several ways: maybe I’m adding the wrong amount of milk, not draining all the cooking water, or (most embarrassing), maybe the potatoes are overcooked.

What can a busy cook do?Break off the cheese grater.

Correzione della "griglia"!

Don’t worry, there is no cheese in it. Just a grater and some raw potatoes will help you fix those pestles quickly.

  1. Grate 1 or 2 raw potatoeson the section of the course of the grater.
  2. Put them in the pan,and barely pour water on them.
  3. Bring to the boil.
  4. As soon as it boils,check the potatoes!they are probably already good and soft.
  5. drain the water,add a little salt and pepper.
  6. Scrub away;do not add milk!
  7. Mix themwith watery mashed potatoes to make them thicken.

Does it really work?

In the madness of a professional kitchen (where I worked) it was a little too easy to get confused with potatoes and boil them. I was lucky to always have hashbrown lying around, so that’s how I saved it.

Just remember: they will cook very fast and you may need more than you think. But once that works, that mashed potato will be nice and creamy.

Make the best mashed potatoes by avoiding traps like chewy, soggy, and cold mashed potatoes.

While they may not be the star of the show, mashed potatoes are an essential part of your Thanksgiving dinner. Smooth and buttery, they help complement larger flavors; and best of all, they’re easy to make when you have other, more laborious parts of the meal. But even simple sites can turn south if you don’t follow some rules. We want you to have the best (and easiest) mashed potatoes to date, so here are six possible pitfalls and what you can do to avoid them.

Mistake to avoid n. 1: poor preparation of potatoes

If your potatoes aren’t perfect, it can happen that you miss a few steps at first. It is always a good idea to scrub the potatoes, even if you intend to peel them. E se non ti stai sbucciando, strofinare la pelle è un passaggio ancora più importante per rimuovere lo sporco e i detriti che potrebbero rimanere. You will also need to remove any “eyes” from the potatoes. These are small brown or black bumpy spots on the skin where the potato will sprout if you plant it. Cutting them with the tip of a small knife is the best way to get rid of them. What if all or some of your potatoes are green? Drop them. Green potatoes can contain high levels of solanine, a chemical that not only tastes bad, but can also make you sick.

Mistake to avoid n. 2: chewy mashed potatoes

You want your mashed potatoes to be smooth and silky, not thick and chewy. In the latter case, you have chewy potatoes. This is far from ideal and is quite common. Why is this happening? You can use the wrong potatoes. Potatoes are generally considered to be “waxy” or “starchy”. Waxed potatoes (like white and red potatoes) are more prone to chewy when mashed, unlike starchy potatoes (like Yukon Gold and russet). Choose starch potatoes or a mixture of waxy potatoes and starch. But beware: even starchy potatoes can turn into a sticky paste if you work too much. Lesson here? Don’t mix the potatoes too much! For smooth but not chewy mashed potatoes, a potato rice maker is the best choice. Gently mash the potatoes into small pieces, then just add some liquid and a drop or two of butter. If you decide to use an electric blender, add butter and milk before blending and mix gently, stopping as soon as the potatoes are smooth. You can also use a potato masher, but this will give you a more rustic potato rather than a smooth pulp.

Nobody likes liquid mashed potatoes

When it comes to perfect mashed potatoes, your best defense is a good offensive, so let’s take a look at the basics.

  1. Use the right kind of starchy potato that turns soft and fluffy when cooked, such as rust-red or golden yucon, instead of waxy varieties like red-skinned new potatoes.
  2. Fry the potatoes only until tender when pricked with a fork, instead of overcooking them until they begin to fall apart and become soggy.
  3. Drain the potatoes in a colander, then let them rest until the water on the surface has evaporated, about 3 minutes. They’ll stop streaming vigorously and the edges will look a bit chalky. But don’t let them stand so long that they turn cold. The potatoes must be mashed and seasoned warm.
  4. Don’t mash potatoes with anything you have to plug in. This means no mixers, food processors or blenders that will turn sticky potatoes. For a smooth puree, use a meat grinder or rice cooker for potatoes. If you don’t mind a more rustic texture, use a hand-held potato masher or crush them with a large wooden spoon.
  5. Add the liquid (such as milk, half and half cream) gradually. Make sure it’s warm instead of straight out of the fridge, and stir only until blended. It’s far easier to add more liquid than to correct a wet mess.

If your potatoes turn out to be too thin despite these tips, try one of these tricks.

Mashed potatoes are a delicious side dish. When preparing this dish at home pay close attention to the texture you prefer. However, should it become too rare, it can still be fixed with simple methods. In this potato-flavored article, you will find tips on how to fix mashed potato soup.

How to fix gluey mashed potatoes

Mashed potatoes are a delicious side dish. When preparing this dish at home pay close attention to the texture you prefer. However, should it become too rare, it can still be fixed with simple methods. In this potato-flavored article, you will find tips on how to fix mashed potato soup.

How to fix gluey mashed potatoes

How to fix gluey mashed potatoes

If you’re unable to get your mashed potatoes to your preferred consistency, don’t throw them out. Add them to soups, stews or casseroles.

Mashed Potatoes – I love them! I mean, who the hell wouldn’t do that? Well, sometimes they can be in your bad books, but only if there are soups. But wait! Is there a way to solve this problem? And the answer is YES, why not? After much research, different genes have discovered different ways to overcome this problem. Okay, I’m just kidding! The methods of thickening liquid mashed potatoes are extremely simple and I have compiled them in the following sections. All you’ll need are a few simple ingredients that mostly would be available in your kitchen.