I made mashed potatoes for the first time, I was so proud!... I tried them and... where did I go wrong?!
I used yukon gold potatoes, mixed them with milk and butter, and used a hand masher. What would cause this texture? Did I maybe cook the potatoes too long, or mash them too much? I can't figure out what went wrong... any help with be great appreciated!
Answers: I tried my mashed potatoes and they were very... gritty almost? Or maybe too watery... they kind of had the texture of instant mashed potatoes.
I used yukon gold potatoes, mixed them with milk and butter, and used a hand masher. What would cause this texture? Did I maybe cook the potatoes too long, or mash them too much? I can't figure out what went wrong... any help with be great appreciated!
I think you may have over cooked your potatoes - Yukon Gold make some of the best tasting mashed potatoes - I just made some myself for dinner and they came out great. I make sure when I cut them up that the chunks are close to the same size, this makes them cook evenly, and I cook them with the skins on until just soft. I drain them well once they are cooked and mash them with some salt and pepper with a fork until I have broken up the potatoes. While I am doing this, I am warming some milk and butter on the stove which I then add to my potato mixture and whip with my electric hand mixer.
Sometimes overcooking the potatoes can make them gritty and watery. More like mushed than mashed.
maybe not enough milk, also Add a few pinches of salt.
Probably didnt mash for long enough either
Dont use Yukon Gold. Just get the plain brown potatos, those work the best.
Yukon gold potatoes don't mash very well. Try using another kind of potato and go easy on the milk. Potatoes should be cooked until they are soft but not mushy when pierced with a fork.
Well I typically just use Russet potatoes so I don't know about the Yukon Gold but sounds like maybe too much butter and milk. Remember you can always add liquid. Just boil another potato and add it or you can always add instant potatoes to help thicken.
Try this no fail recipe.
*******HEAVENLY MASHED POTATOES
1 bag red potatoes 5 lb
3/4 of a 16 0z container of onion sour cream (give or take)
1/4 cup parsley (give or take)
1 stick salted butter (give or take)
3 tablespoons coarse black pepper (give or take)
2 tablespoons coarse kosher salt (give or take)
Leaving skins on the potatoes, wash them well. Large potatoes can be cut into quarters; smaller in halves. Bring a pot of salted water to a boil. Place potatoes in the ater and cook until fork tender. Strain water and leave potatoes in hot pot to dry.
Add the butter and sour cream.
Using a masher, blend all ingredients. Add parsley, salt, pepper; blend with masher. According to taste, mash to consistency desired. For creamiest potatoes, use a wand blender inserted in pot. Add more butter, sour cream, or spices to taste.
Serve as is or place potatoes in casserole dish and bake until top is golden brown and crunchy in a 425 degree oven.
Yukons are not the best for mashing. Use russets or Irish potatoes, as they are known. Just boil them until soft, about 20 minutes, then drain and keep them hot for a few minutes while you add a bit of milk or half and half and then some butter and mash them. If they're a bit too thick you can add some more liquid, otherwise they should be about right.
Here is a recipe which you can cut if half in you don't need the full amount:
5 lb. russet potatoes, peeled and cut into 2-inch
pieces
2 tsp. salt, plus more, to taste
8 Tbs. (1 stick) unsalted butter, cut into small
pieces
1 1/4 cups half-and-half, heated
Directions:
Put the potatoes and the 2 tsp. salt in a large pot, add water to cover the potatoes by 3 inches and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander.
Set a potato ricer over the pot and pass the potatoes through in batches. Alternatively, return the potatoes to the pot and mash them with a potato masher. Add the butter and gradually add the half-and-half, beating constantly with a large spoon or the masher, until the potatoes are smooth and creamy. Season with salt and white pepper and transfer to a warmed serving dish. Serve immediately. Serves 8 to 10.
Too much milk...
What you want to do first is mashed the potatoes with the butter and then pour the milk... NOW...there is not exact measurement for the milk so you are going to pour just a little bit and work you way to your desire consistency...
Now...if the mashed potato is too waterty....I will make some instant mashed potatoes and mix it together.to firm it up
I wouldn't use Yukon gold. That is probably why the texture was funky. I use the bag of brown potatoes. When you boil the potatoes, don't boil them too long so they fall apart. Boil them long enough to get soft. I also stick a slice of american cheese in it and use an electric mixer. ENJOY!
you did drain them after you boiled them didn't you? Add butter, salt, and pepper ,mash, then add just enough milk to make them right. Practice makes perfect.You can do it.Don't over cook your potatoes.
I use just idaho potatoes and my portions are differnt every time depending on how much I make. Also don't overboil them, that will be a key secret to them not being to watery tasting. Your poatatoes are ready when a fork slips into the potatos with a gentle pressure.
I peel mine then cut them into big chunks, smaller pieces will result in a shorter cooking time but don't hget them to small or they will end up watery then too.
After I boil and drain the potatoes my secret to creamy not gluey or runny mashed are as follows.
I add some salt, white pepper, celery salt, garlic salt, and onion powder. I then mash by hand or mix with a mixer until they are the desired consistency. I like mine a little lumpy. Then I add my butter in pats, and fold with a spatula then I add condensed milk, and sometimes sour cream or cream cheese. I fold untill I have added just the right amount of liquid.
Top with a little extra butter and some gravy or shredded cheese