My Patatoes are starchy?!


Question:

My Patatoes are starchy?

I dont know why but when I boil patatoes to make mashed patatoes they are really starchy and gritty tasting...I've started to rinse them off a bit...but still they are just not tasting they way that they should...........any ideas as to why???

Additional Details

1 month ago
I never thought about the length I boil them.....my husband likes them to be kinda really soft...he likes that whipped mashed patato

1 month ago
they are just red patatoes...I've been buying the same brand for over a year...it's just recently that they have been bringing on the starchy gritty taste


Answers:
1 month ago
I never thought about the length I boil them.....my husband likes them to be kinda really soft...he likes that whipped mashed patato

1 month ago
they are just red patatoes...I've been buying the same brand for over a year...it's just recently that they have been bringing on the starchy gritty taste

Elementary my dear...
1-- cut them into quarters , unless they are really big ( then 6 - 8).

2-- soak them in cold water for about 15 min. ... pulls out extra starch.

3 - place in just enought cold SALTED water to cover .

4 - bring to boil , reduce heat to low/med boil.
when a fork slips in easily.....DONE ...5 - 10 min.
...depends on how many spuds !

Drain 'em , add butter and salt , and rough 'em up a little with a fork ....THEN add liquid ... a little at a time . Don't overwork them.

yum !

Source(s):
Pro Chef of 31 years / spud boy

Mine do that when I boil them too long.

there are many types of potatoes and they contain various amounts of starch. idaho or baking potatoes do not boil up well for making mashed potatoes. Use something like a yukon gold or red potatoe and dont overwork them. the more you mash the "stickier - starchy" there become

Are you boiling them with skins on? Or just boiling them until they are mush? You could be mashing them too long, too. Try using 1/2 teaspoon of hellman's, butter & milk, and boil until just barely soft. The longer you mash, the pastyier they get.

sounds to me like your potatoes may be to old to use or your not cooking them long enough. make sure the potaoes are fresh and without blemishes or wrinkels. and cook them until you can smash a small bit with the back of a spoon and it squishes very easily. i hope this helps and smile in your picture next time :)

There are a few things that might be happening here. As a mashed potato lover, I have a few tried and true tricks that make mine delish! First, make sure that your potatoes are the same size when they are cooked. Second, don't overcook the potatoes. Just cook them fork tender. Also, once you have drained the potatoes put them back into the hot pot to evaporate the water. Fourth, make sure that the milk or cream that you are using is heated. I generally heat my milk and butter in the microwave so you are not throwing cold mild onto hot potatoes. Finally, don't use an electric mixer. I have an old fashioned potato masher that works for me, but my mom uses a ricer. Her's are lighter than mine, but it takes too long to do it this way.

Using the wrong potatoes for mashing. Use russets like Idahos. Gently boil in skins until skin starts to crack. rinse and peel potatoes under cool water. Use a ricer to mash potatoes. Mixer will break down cell walls releasing starch. You were over-mixing your potatoes because you used waxy potatoes. Add heated half and half and butter to potatoes, gently folding in, season to taste.

Perhaps its not the cooking process that makes them starchy and gritty. You might be over mashing them. If you do this it will develop the gluten in the potatoes and make them thick and starchy. Also, keep the potatoes hot. Heat up the milk butter and seasonings in a sauce pan before adding them to the potatoes. And most importantly DON'T rinse the potatoes.

try cooking with potatoes.

I think you might be using the wrong potatoes.

They should be soaked in water before bringing to the boil with salt. Boil until they are soft enough for the knife or skewere to slide through easily.

Drain well and return to pan with a bit of butter. Roughly mash them and then add more milk, butter and salt and pepper with groud caraway or nutmeg or whatever you want to put in and then mash well.

Just have a thought - Do not use a food processor - this is garanteed to make the potatoes starchy and gluey! Maybe that is your problem too! Good luck. Get your better half to do the mashing!




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