When we're making a big batch of mashed potatoes, it's awfully tempting to just throw them in the blender instead of going to the trouble of mashing them by hand. If you've ever actually done this, you're probably jumping out of your seat and waving your hands in alarm right now. What's the fuss? Well, here's the scoop:
Pureeing your potatoes in a blender or food processor seems like a good idea at first. After all, we puree lots of things in the blender and they turn out smooth and perfect. But lift off the lid this time, and instead of creamy fluffy potatoes, you'll see a thick gluey mess.
The problem is starch. And potatoes contain a lot of starch!
Mashing cooked potatoes gently by hand or with a ricer leaves most of the starch molecules intact. The butter and dairy you add to the mashed potatoes are able to coat each individual particle, making the potatoes creamy.
But the quick-moving blades of a food processor will actually tear the starch molecules. The released starch mixes with the liquid in the cooked potatoes, and the mash transforms into a gummy paste before your eyes. Highly unappetizing.
This can happen in a matter of minutes, so don't even be tempted to use a food processor to get the last few lumps out of your potatoes!
What are your tricks for getting good mashed potatoes?
Related: How to Pick a Potato
(Image: Flickr member VirtualErn licensed under Creative Commons)
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I use a handheld electric mixer to make mashed potatoes and they always turn out great!
Honestly, good old fashioned tater masher is the best! I actually love the ones you can find at the thrift stores for like .50 cents. They have smaller holes and a nice oval working surface, sure to get all the lumps out. The new models by companies like OXO really don't do the job as well, and frankly, aren't as strong or durable. Also, a healthy dose of unsalted butter and heavy cream are essential. Salt to taste.
Potatoes are a delicate veggie and should treated with hands than machine, but people do get lucky with trial and error.
I bought a cheap plastic masher, and like most cheap plastic things it ended up in the garbage. I finally ended up splurging on a ricer and love it. What ever happened to the metal "W" type of masher?
I start with a good old hand masher to get the big lumps out, then finish with cream and/or butter and an electric hand blender to get the perfect whipped potatoes!
Here's a tasty tip: boil your taters with a few cloves of peeled garlic and you'll have delicious lightly-flavoured garlic potatoes! Just like the boxed kind, but real and more delicious!
If you want really great mashed potato pancakes, use an emersion blender to make your mashed potatos. Let them sit in the fridge overnight and the next day they'll be perfect for potato pancakes!
This is my first comment. I've been lurking for a while. :) I also have always used an electric hand mixer, and my potatoes are always perfect! I wonder what the difference is.
I often throw mine in the kitchenaid mixer and using the slowest speed, mash them with the paddle attachment. Turns out great.
I like lumps in my mashed potatoes!
I'm guessing the difference between blender and electric hand mixer is that the blender has blades that cut? Whereas the mixer is not moving at quite such a high rate of speed and the whisks have a dull edge?
I do fail to understand why anyone would put them in a blender anyway, potatoes are thick, you'd have to add so much milk and butter to "mash" them anyway...
I cut up the raw potatoes into bite size chunks before boiling (versus larger chunks), and once I drain the water, I shuffle the pan over the burner again. The shaking will keep the potatoes from burning, but the heat will dry up any extra water left in the pan. Makes them fluffier when I mash them.
I've also read that adding a pinch of baking soda to the potatoes just before mashing (no water) will help make them fluffier, but I haven't tried that.
I do the same as spossberg and they come out perfect. Kitchenaid ftw.
I'm with jamiealyse - lumps are vastly underrated!
I also dry the potatoes in the pot... I've switched from using a ricer to using a handmixer, as the ricer was too... perfect, too fluffy. Now the texture is perfect.
Secrets? Hot milk with the butter melted inside... Peel and halve an onion and add to the potatoes when you boil them... Older, high-starch potatoes (ideally, Bintje or Charlotte).
I LOVE dirty mashed potatoes, with potato skins and lots of lumps!
I prefer slightly lumpy potatoes so I've always used a ricer, but recently I was stuck in a situation with no ricer or masher on hand, so used an immersion blender. They turned out nice and fluffy (though a bit too smooth for my liking!). Maybe it's the fact that handheld devices allow you to control the speed and length of "blending" time involved, resulting in less likelihood for gluey potatoes?
I use that thing that you're supposed to use to cut butter into a pie crust - it works perfectly and I prefer it over a potato masher.
Arcadia got it right in the first comment, just use a potato masher. If you don't have one then just use the back of a fork, works just as well it just takes a bit more time. Perhaps a handheld blender or slow speed Kitchenaid will prevent forming paste but unless you are mashing potatoes for more than 8 people they are complete overkill and a waste of time.