What size chunks should you cut your potatos into when making mashed potatos?

Question

If the chunks are too small the potatos will get watery right? Is there any reason not to boil them whole? My mashed potatos always seem to come out bland and I think maybe it is because they are too watery. Thanks for any advice!

Answer 1

The larger the chunks are, the longer they take to cook. It really depends on how long you want to wait.

To give mashed potatoes good flavor, I like to boil them in chicken broth instead of water. When they're done, drain the broth off and mash potatoes with milk and butter. YUMMY! :-P

Answer 2

I made mash potatoes daily for 4 months on an analogous time as i worked prep at a restaruant, the terrific element to do, is to peel and shrink the potatoes into even peices, then commencing in chilly water, boil untill they are fork soft, make constructive they are completly cooked through fact if no longer you will get lumps, on an analogous time as they are boiling take a steel or glass bowl, put in your butter/cream or milk and seasonings, place the bowl over your pot and enable the butter/cream heat up ( this would help your spuds be smoother additionally) while the potatoes are completed whip slightly then slowly as your whipping upload the butter/cream and whip until easy and fluffy, dont whip too long or you will get paste nevertheless call me loopy and a few of you may, however the terrific terrific terrific mashed potatoe product is declared as Potatoe Pearls, they are on the spot potatoes, yet they have each and all the seasoning and butter further you in basic terms upload water and stir

Answer 3

Depends on how much time you have to get them mashed and to the table. If you're in a hurry, cut them in pieces no larger than 1". If you have about half an hour, cut them in quarters. To boil them whole will always give you "watery" potatoes because the outer portion gets done long before the inner portion.

The best tip I can think of to make sure they're not overcooked is to check them periodically by sticking a fork into them. You'll know when they're ready for mashing.

Hope this helps.

Answer 4

Uncut potatoes will take forever to cook. The smaller the chunks the faster they will cook. Test them with a fork to make sure they're the right consistency. I would recommend Yukon Gold potatoes, they have a more buttery taste. Also try using a little bit of cream along with milk and butter. You can also try putting a little sour cream while mixing. Make sure to strain them all the way.
Do not use instant potatoes, unless you absolutely have to. If this is the case I recommend Country Crock instant potatoes. They have different flavors and taste better than potato flakes. You can usually find them near the cheeses at your local supermarket.

Answer 5

Cut the potatoe's (russets are good) into quarters. Bring water or Swanson's chicken broth to a boil and simmer for 20 minutes or until potatoe's pierce easily with a fork. Drain then add warmed milk and butter; beat with electric mixer. Yummy

Answer 6

cut them in thirds. make sure they are all of relatively uniform size, don't over boil, that is what is making them watery.
drain and put into a bowl, add 1/4 cup milk and 1/4 cup sour cream for every eight potatoes.
whip on hi speed after mashing somewhat.
if they are too stiff, add a bit of milk as needed.
put a teaspoon of butter in the hollow of the potatoes to serve.
don't forget the teaspoon of salt.
Also a bit of instant potatoes on hand never hurts anything, it thickens them up among other things.

Answer 7

If they come out too watery, add a little instant mashed potatoes to the batch, and a little parsley. If you like garlic and onions, add carmalized onion and garlic to the batch of potatoes. Don't forget salt or light salt. Note: When you whip potaotes you can use a blender, but not too long or you'll have puddin'g instead. -

Answer 8

I cut the potato into four. If the chunks are to small they tend to absorb more water and it makes the mash to soupy.

Answer 9

since you're mashing them, the smaller you cut them the quicker they'll cook.

the only reason potatoes get watery is because they are being cooked too long.

Answer 10

I also cut mine into quarters and just barely cover the top of them with water, keep a close watch on them drain well,add salt,pepper, butter, a bit of milk or pet cream and mash... yummy!good luck dear!