What makes mashed potatoes "mealy"? The texture of my mashed potatoes is not as smooth as possible.?

Answer 1

My wife uses cream cheese in her mased potatoes. They are yummy.

Answer 2

Mealy Potatoes

Answer 3

Look into the potatoes that you are usin. Russet potatoes (the typically big ones with a dark brown skin) are the cheapest and generally what people buy. Try the White potatoes (with a lighter brown skin) or Red potatoes for a smoother texture any way you fix the potato. The white potatoes usually cook a little faster as well.

Answer 4

Add a bit of cream/milk and some salt. Have you also tried a different masher? I bought one from John Lewis (mashpro masher) which has diamond shaped blades instead of flat ones, so that it cuts through the potatoes rather than squashes them. Works a treat and takes half the time to mash the spuds.

Answer 5

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SMASHING MASHED POTATO TIPS

*Be sure to HEAT the milk before adding to potatoes.

*Russet potatoes will make fluffier potatoes.

*Yellow,white and red potatoes will need a little xtra TLC to turn them into mashed because they can become gummy.

*Leaving the skin on add flavor and nutrients. Simply scrub skins with a vegetable brush, clean cloth or sponge.

*Cut potatoes into pieces of the same size before cooking.

*Cut potatoes can be stored in cold water up to 2 hours before cooking to prevent darkening.

*When potatoes are fork-tender, drain them right5 away. Return to the same pan, and cook over low heat about 1 minute to remove excess water and to dry the potatoes, shaking the pan frequently to kepp the potatoes from burning

Beat potatoes only until light and fluffy. Overbeating will cause potatoes to become mealy and gummy.

Answer 6

Since you may be a weight-watcher, just incorporate some low-fat shortening or, if you can find this product, butter made from olive oil. That would be awesome. A neat trick would be to heat the shortening until it's "a warm, golden liquid" then you can pour it into your mashed potato mixture slowly as you are processing it.

Answer 7

The only thing I do always,is/drain then mash the potatoes in the same pan I cooked them in,and add milk and butter as I mix.Once the potatoes get cold,I never have any luck{.Salt in water when potatoes boil,also}

Same thing with hard boiled eggs,I drain/and run enough water over the eggs to cool just a bit to peel/drain again,then shake the eggs in this same pan to crack somewhat,then peel with water still running in case the egg shell is stubborn.voila! {Salt in water when "eggs" boil,also}

Answer 8

It may be the type of potatoes you are using or perhaps you are not cooking them long enough. Try red potatoes. I also add a few Tablespoons of mayonnaise along with milk and butter. It makes them creamy and adds a real good flavor.

Answer 9

it is the type of potato that you have as the soil that potatoes are grown in says if they are going to be mealy....some are grown in clay soil and some in sandy soil which those tend to be mealy when cooked ....i add double the butter and milk and when i am beating them i crack a egg in them and mix longer than usualfor 5 potatoes i use 1 stick of butterand 1/2 cup cream..(1 egg.if they are mealythis can be seen when they are cooked feel them in between fingers see if they feel really dry....if they are to thick add more cream....... salt and white pepper to taste.......oh yeah i forgot heat milk and butter(melted)

Answer 10

Your probably thinking of whipped potatoes. Their about as smooth as you can get. So here's the order of smoothness on the spud master 2000 scale 1 being less smooth and 4 real smooth.
1. baked potatoe
2.smashed potatoe
3. mashed potatoe
4. whipped potatoe

Answer 11

You can try adding, tablespoon butter, cream, and 1/4 teaspoon dry mustard powder (salt and pepper). Also a big pinch of baking powder to make it light and fluffy. Mash vigorously just before serving. Enjoy