my mashed potatoes are horrible?

Question

my mashed potatoes always turn out gritty, kind of like grainy and flavorless. I walways peel and chop them. What am i doing wrong? I want a buttery fluffy texture to them. They always turn out lumpy too. Also what type of potato should I be using ?

Answer 1

Use red or gold potatoes. Peel and boil them but do not overcook them. Think of "doneness" as the "soft wax stage." They should react to a fork like soft wax. They should break when you stick a fork in, but should not be boiled to the point of mushiness. This may be the biggest mistake you are making--overcooking the potatoes.

While hot, Add about a half cup of milk to the potatoes, and mash them with a potato masher. Then use an electric beater. When they become fluffy, add about two tablespoons of butter, if you wish. Add salt and pepper.

Some cooks avoid putting cholesterol, in the form of butter, into their potatoes and add olive oil and garlic instead.

Strictly following the recipe in The Joy of Cooking will help.

Answer 2

I've used all types of potatoes. Use your favorite.

You definitely want to boil them for a long time (longer than you would for potato salad where you want the chunks to keep their shape).

While they are still hot, you want to add your butter and milk and mix them with a cake mixer (never a blender). Add the milk slowly while mixing until you reach the consistency you like (you don't need a lot).

You can also go all the way up to heavy cream instead of milk, but that will make them more fattening.

If you don't want to use an electrical appliance like the mixer, there is a gadget called a "ricer" in which you put your boiled potatoes and squeeze them through the device. Then you can just use a fork to continue stirring with the butter and the milk. The "ricer" mushes the potatoes enough to not have any lumps.

A great variation is to add garlic AND cheese (while the potatoes are still hot) to make the kind of mashed potatoes you get in some good restaurants.

Good luck.
:-)

Answer 3

Hi there for me the best potatoes to use to make good mash potatoes are the red one,so you let the potatoes boiled for thirty minutes after that you drained out the water and before mashing them just put some butter or margarine on them like about 2 to 4 tablespoon add a little bit of salt,garlic powder,onion powder,pepper,celery salt and some dry parsley flakes and then start mashing your potatoes why there still hot and put milk a little bit at the time so you can see and know what texture you really want,maybe you will not like my recipes but it's worth a try,that's the way i like my mash potatoes good luck and i hope you'll like my recipe from Brigitte G ([e-mail])Have i nice day.

Answer 4

Really, any potato can be used. Peal, cut into 1 inch cubes, put into pan deep enough to cover potatos with water, add a little salt (or not). Cover and bring to rolling boil. Bring temp back to a slow boil until tender when stuck with fork, and cubes are easly mashed with fork against side of pan (I start checking after 1/2 hour). Drain water (potato water can be saved and used as a soup starter, or in bread, or discard). Any kind of mixer will work, low cal would be to leave a little of the potato water in for mixing, any milk can be used all the way up to heavy cream for cream style. Salt, pepper, butter to taste.

Answer 5

Idaho potatoes are fine, but I like to use Yukon Gold potatoes because of their buttery texture. I just peel them, cut them into quarters, boil them in well salted water, drain out all the water, mash them up with a potato masher, add a stick of butter, mash them again, add some sour cream, a little whole milk or cream, mash them up again, add some parmesan cheese, some chopped up roasted garlic and black pepper and mash them up again. Try this and see if you like it. Happy cooking!

Answer 6

You can use any kind of potatoe and the best way to make your potatoes fluffy is before you mash them put a about a tablespoon of butter and about a half cup of milk and blend them with a electric mixer just until all the lumps are gone....

Answer 7

Well let me tell ya! First you pour yourself a glass of wine. Than take a b*ng hit if you happen to partake. Boil the potatoes till the skin is starting to fall off. Take the skin off and put the potatoes in the pot. Get a masher....you can get them at any kitchen store... start to mash em up. Pour in some milk or cream...put in some margerine ...butter burns...use Nucoa..it doesnt burn......put in some grushed garlic....mash mash mash....maybe some more milk....check your texture.......and if you want them REALLY creamy...use an electric mixer to do the final mash. You really need to mash the hell out of them to get them smooth........but the butter and milk help the texture! Garlic and parmesan cheese! Garlic, cheesey creamy potatoes! Enjoy!

Answer 8

Rose (white or red) potatoes are too starchy and solid; use russet potatoes, which are flaky. You need to add butter or margarine and salt for flavor, also pepper or garlic if you like. To get it creamy and smooth you also need some kind of milk. Half-and-half, whipping cream, or evaporated milk (canned) are good. Add the milk a little at a time while beating until it's smooth and fluffy.

Answer 9

Firstly you boil your potatoes till the water becomes bubbly thats when you know they are ready not forgetting to add salt in the water while they boil.Once they have boiled you mash them till they look rocky then you slowly add your butter and your milk and still keep on mashing in between,you will see the colour will start to change they will start looking mor yellowy onc you see that thats when you know that you have enough butter and milk then you pull out your blender and blend them till they become fluffy about 1-2min.Goodluck

Answer 10

Idaho potato Peel them, boil in salted water until soft, drain, return to pan, add milk or cream, and butter, whip with a mixer for 3 min. until fluffy. Enjoy!