Some might like them perfectly smooth and buttery, others a little rustic and chunky, but when it comes to mashed potatoes, nobody likes gluey. Over at Gilt Taste, the innovative folks at Mission Street Food have shared a recipe so foolproof, even the name promises success: Guaranteed Non-Gummy Mashed Potatoes.Starch is the culprit behind paste-like potatoes, so this recipe first removes some surface starch from the cut potatoes by soaking them in water overnight. The slices are then gently boiled and, just before they are fully cooked, they are drained and cooled quickly under running water, which traps the starch. Finally, the potatoes are simmered in a good amount of milk and cream until they are soft. Drain, mash like crazy, add back a little of the dairy if desired, and there you have it: creamy, non-gluey potatoes.
Although it isn't specified in the recipe, we wonder if the potatoes could be refrigerated overnight after the initial boiling, which would shrink the day-of cooking time to a mere 5-10 minutes. Either way, make sure to save any of the leftover potato-enriched dairy to add to soups and sauces.
Anjali is a former private chef who is currently pursuing a graduate degree in nutrition, with plans to become a registered dietitian. She lives in Los Angeles. You can read more of her health-focused writing at Eat Your Greens.
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