2007-02-25 09:04:06 · 13 answers · asked by truckeryellow 1 in Food & Drink ➔ Cooking & Recipes
You may have overmixed them and overworked the starch.
2007-02-25 09:11:59 · answer #1 · answered by Anonymous · 1⤊ 0⤋
It is likely that either you are using a waxy potato like new or red potatoes or you are using an electric device such as a blender or processor to whip your cooked potatoes. Each spins the potatoes too fast and develops the gluten in the potato, making it pasty and thick.
Use a hand masher or an electric mixer on medium speed and only until the potatoes are smooth.
Use baking potatoes like Idaho or other russet varieties or Yukon Gold to make your mashed potatoes.
2007-02-25 19:04:54 · answer #2 · answered by born2babble 2 · 0⤊ 0⤋
Tried and true method for best mashed potatoes. Use a good russet potato or Yukon gold. But, the secret here (used by chefs) is to scald the milk and butter together before adding to the hot potatoes. This will prevent gloppy potatoes. Also, if you have leftovers, the potatoes will reheat well without losing the texture of fresh. Try it and you'll see the difference!
2007-02-25 18:18:51 · answer #3 · answered by Murphyboy 4 · 0⤊ 0⤋
well it really depends on the type of potatoes you use. I reccomend yukon golds or the standard idaho. Redskins have a lot of gluten in them causing them to be pasty. Other problems could result in sitting in the water to long and reabsorbing starch that was extracted. By all means don't over whip them either which can agrivate the remaining starch, and make you potatoes pasty as well. I hope this was helpful.
2007-02-25 17:11:29 · answer #4 · answered by Charles B 2 · 1⤊ 0⤋
Maybe you are not adding enough milk or butter, and I use a beater to whip them up they come out all nice and fluffy. And use russet potatoes they seem to be the best for mashed potatoes.
2007-02-25 17:07:06 · answer #5 · answered by Stuck in the middle of nowhere 7 · 0⤊ 0⤋
either use russet or yukon gold potatoes...mash them with a hand masher then add butter, cream, salt and pepper....(sour cream if you like) and mix until creamy with an electric hand mixer....taste after a couple of minutes and adjust butter or cream if needed....
2007-02-25 17:25:52 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Add more milk and butter this will make them creamy instead of pasty.
2007-02-25 18:44:58 · answer #7 · answered by Lizzy 2 · 0⤊ 0⤋
That is from cooking too long or old potatoes.
2007-02-25 22:34:34 · answer #8 · answered by Brick 5 · 0⤊ 0⤋
I find that if I use an electric mixer, they come out that way. I started using the hand masher, and they come out better for us.
2007-02-25 17:07:32 · answer #9 · answered by FLmom3 6 · 0⤊ 0⤋
It depends on what variety of potatos you use.
2007-02-25 17:06:33 · answer #10 · answered by Anonymous · 0⤊ 0⤋