
1. Don't use the wrong type of potato
Choosing the right type of potato is key! Avoid waxy varieties like Red Bliss and fingerling when making mashed potatoes.
2. Avoid Not salting the water
A lot of people tend to skip this step. Like pasta , potatoes absorb the water they're cooked in, as well as salt, if it's added.
3. Starting with hot water
While it's best to begin the cooking process with hot water for most vegetables, this isn't the case with potatoes. Adding potatoes to already hot water increases the chances of uneven cooking.
4. Prevent Adding cold butter and cream
Butter and cream are critical for great mashed potatoes. But when added straight from the fridge, not only do they cool everything down, but they don't get absorbed into the potatoes very well.
5. Dont Overwork the potatoes
Actually, If potatoes are mashed starch is released. The more you work the potatoes, the more starch gets released and When too much starch gets released the potatoes become gummy, gluey and unappetizing.
Ways in which overworking potatoes can occur:
handling them too much, or by using a food processor, blender, or similar tool, which mixes the potatoes too aggressively.
Ref: thekitchn.com
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