Mashed Potatoes..HOMEMADE!!?

Question

Does anyone have good tips for mashed potatoes? so they don't get mushy or gummy?
What kind of potatoes work best?

Answer 1

My favorite is Yukon Gold for their buttery texture and color. Try an experimental batch first.

Peel 4 medium sized potatoes, then cut into uniform pieces so that they cook evenly.
Put them into COLD water and put burner on High.
Add 1 tsp. of salt to water.
When Water starts to bubble, turn heat to LOW.
Cover and simmer @ low bubble for about 15 minutes.
Fork test after 12 minutes to make sure they're not too mushy.
Strain potatoes, but FIRST remove 1/2 C of cooking water.

Put strained potatoes into large mixing bowl. Add 4 tablespoons of butter, black pepper, 2/3 C of whole milk, and remaining cooking water. Put your mixer on medium and mix thoroughly for about 1 minute. Taste for salt & add if necessary. Tried and tested, hon. You'll love them.

Answer 2

I make mine with yukon gold potatoes. I boil them in cubes with the skin on. After they boil for about 40 minutes or until easily pierced with a fork (on a gas stove top) then I drain them, put them in my 5 qt. kitchen aid mixer bowl. With the flat paddle attachment on, I put 1/2 stick of butter and some milk. I dont measure, I just do whatever feels right. Add more butter if you want them really buttery. Turn the mixer on low, and it will mash them together and mix in the milk and butter. The skin is still on, but makes them a little less mushy. I like firm potatoes, and this is the best way Ive found to make them just right to my liking. Im sure you could add other ingredients like pepper, bacon bits, etc. instead of just milk and butter. I usually let people season their own food.

Answer 3

If they are gummy means you cooked the potatoes way to long and if mushy too much fluids were added... I love making mashed potatoes with chicken broth added milk butter and salt mix all together in a blender and they are delicious IDAHO POTATOES

Answer 4

Idaho pototoes or red skin potatoes are what I use. I like to boil them in half water and half chicken broth. Then when they are done, I drain the potatoes, but I reserve just a tiny bit of the water/broth. Then I mash the potatoes with a hand masher or mixer, add the water/broth, milk or cream, garlic salt, butter, pepper and sometimes a little parmesean cheese. They taste pretty darn good if I do say so myself. They are light and fluffy too!

Answer 5

Russet potatoes are best for mashed potatoes. Make sure you boil them very good,then mash them, add butter,milk, mash,mash then add salt,pepper, and a little garlic. Make sure you always taste test in between adding milk and butter ,too much milk will make it mushy and too less will make it too gummy.

Answer 6

gummy potatos are a result of overbeating the potatos and/or not using hot liquid.
Drain the cooked potato well and let them continue to drain while you Heat your butter, cream ( or whatever liquid) then add your potatos in

the best thing to use is a food mill or just by hand. If you do use an electric mixer don't over do it

Answer 7

I personally like very creamy mashed potatoes... my mother likes more "potato-y" mashed potatoes, w/ chunks of potato.

my roommate used to make a great creamy one, she peeled the potatoes unevenly, so there was some skin. covered the potatoes w/ just enough water (add some salt for taste) and boiled until ALL the water evaporated.... then she would mix in Ranch dressing, melted butter, and chopped garlic that was cooked in butter. it was really good! very tasty.

i made a really good mashed potato last year.. i usually peel them completely, wash and then boil the potatoes (add some salt for taste). and once i could poke it all the way through with a chopstick easily, i drained them. i put them in a bowl, and added some warm milk, melted butter and mashed them. but the SECRET ingredient was Roasted Garlic! while u are boiling the potatoes, peel and wash a cluster of garlic..... in a piece of foil, cover them with olive oil, and then press the foil until the garlic is completely enveloped. put in the oven for about 5-10 minutes... when they are cooked they should be extremely soft! add them into your potatoes and mix.... it tastes really good!! :)

Answer 8

red potatoes work real good,boil until tender then add salt& pepper marg or butter the amount you like and then milk thats room temp or warm alittle at a time while your mashing or whipping with mixer that way they don't get mushy or gummy.

Answer 9

Some great recipes and tips for mashed potatoes at:

http://www.gourmet-food-revolution.com/garlic-mashed-potato-recipe.html

Answer 10

Mushy you add to much liquid (either milk or water)
Gummy you didn't add enough water or milk.
Or if you add to butter

There is many different styles of potatoes, but it all how much liquid you or seasoning add to make to your taste.