Question about making mashed potatos....?

Question

I like mine lump-free. It seems like I beat them forever, & there are still lumps! By the time I'm done beating them, they are cold :( Am I not cooking them long enough? Tips?

Answer 1

The variety of potatoes used makes a lot of difference. Red potatoes are moister and higher in starch than russets and make better mashed potatoes.

Always cook your potatoes until a fork slips into one easily. Make sure you use enough milk and butter in them. Use about 3/4 C. milk and 6 Tablesp. butter for about 3 lbs. (six medium) potatoes. Mash them first with a potato masher, then heat up the butter and milk in a sauscepan or the microwave and pour over the potatoes and then use your electric mixer.

Answer 2

The key is to cut the potatoes relatively uniformly and boil them until when you poke them with a knife or fork they fall right off. Reserve some of the boiling hot water you cooked them in to use when you mash (it will also help your taters stay nice and hot). You can also add milk, cream, half and half, salt and pepper- whatever floats your boat:) Always use a food mill or ricer and you will NEVER get lumps!
Good Luck!

Answer 3

Cook them until they're completely tender. Heat the milk before adding to keep them from getting cold while you're beating them. If lumps are still a problem. Get a potato ricer and put them through the ricer first.

Answer 4

It depends on what potato you are using too.Russet or Yukon are the best potatoes for mashing.

If you want them truly lump-free get a potato ricer. Another option is an electric mixer.

Here is a link to a site you might find helpful =)

Answer 5

Cut the potatoes into cubes. Boil them in hot water until they are soft. Drain off the water. Add butter and milk and mix with an electic mixer until smooth and creamy. Reheat for a minute or two. There will not be any lumps.

Answer 6

before taking off the stove, test one with a fork. If the fork goes through the potato smooth, they are done. Just add some milk and butter ( some people use sour cream) while you are mashing them.

Answer 7

Mash all the lumps out before you beat it. If you want really creamy mashed potatoes add heavy cream instead of milk.
You can always reheat in the Microwave.

Answer 8

A ricer is most defiantly my weapon of choice for perfect mashed potatoes. I also use baked russets rather than boiled waxys .I just like the end result a lot better.

Answer 9

you may want to cook them a little longer,but before you whip them you need to use a potato masher,after you get the lumps out then you whip them.and another thing if they cool of during the process put the in them microwave for a couple of minutes it doesn't change them at all.and you could also heat them back up on the stove.

Answer 10

cook them longer. make sure the water that you boil them is salted. if the potatoes arent soft enough they wont completly mash. add the butter while you are mashing them. one trick i do is add sour cream while beating as well..it leaves the potatoes nice and creamy. hope this works for you!