mashed potatoes What makes my mashed potatoes pasty?

Answer 1

You may also be using the wrong variety of potato. To make good fluffy mash you need to use one of the waxy varieties like Red Bliss, White Rose, or Yukon Gold (my favorite). Starchy potatoes like Idahos are great for baking and fries, but make gummy mashed potatoes.

Answer 2

How are you making your mashed potatoes? The only thing you should be mashing in with the potatoes is butter, milk and salt/pepper. If you're adding anything else, that might be what's making them pasty. Or, you may need to cook the potatoes longer before you mash them.

Answer 3

pasty potatos come from too many starches being produced. It comes from 3 things: too much beating, on the heat too long and/or wrong kind of potato.

If you see it starting to happen, you can halt the process a touch by adding the butter and getting it throughly mixed before you add any of your other ingredients. The oil helps coat so it holds more of the release in. However it will not reverse what has already occurred. If it is the wrong potato..... that I have no cure for.

Answer 4

To prevent your mashed potatos from getting pasty is to HEAT the milk and butter together before adding to the potatos. Works every time. Also, if you have leftover potatos, they will reheat nicely without being "glumpy". Try it and see!

Answer 5

Hi
Dont over-cook the potatoes and make sure you drain all the water out.
I only add butter, my dad used to add milk as well but that can make them pasty.

Answer 6

Either overboiling and or over beating them.

My relatives are experts at making pasty potatoes.

Answer 7

butter

Answer 8

use more milk