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.
• Get the recipe: Guaranteed Non-Gummy Mashed Potato Recipe from Mission Street Food at Gilt Taste
Do you use any special techniques to keep your mashed potatoes from being gummy?
Related: Our Best Tips & Advice for Great Mashed Potatoes
(Image: Flickr member VirtualEm licensed under Creative Commons)
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Comments (13)
Just my opinion, but I think you guys are over thinking it. That is a lot of steps for mashed potatoes, and I've had plenty of divine mashed potatoes that are not soaked over night and simmered in milk.
"mash like crazy"
I think that's your problem. You shouldn't need to do this. If you like a super smooth, no-lump texture then spend the $20 and get yourself a potato ricer or food mill. If you like a more rustic texture do what I do: cut potatoes into chunks, boil until very soft, drain, add melted butter, whip with a hand mixer until *just broken down and creamy* this should take well under 1 minute. Add your milk, flavorings, whatever and mix by hand with a spoon.
I'm totally with jess13 on this; this recipe sounds like way too much work for something that can be made pretty simply.
I *might* use this trick if I were making potatoes for a huge crowd - being able to mash them in the Kitchenaid would be an arm-saver. Otherwise, I'll stick with careful hand mashing and save myself a few hours.
I cut them up before boiling (adds moisture to the potato), boil until pretty darn soft, then use a flat-ended sauce whisk to mash them. If there are chunks left, they are much smaller than those left by a conventional potato masher, but not so fine as a ricer or food mill.
And I never add milk. I'd rather have gluey mashed potatoes than over-soft ones whipped with milk. Butter and/or cream cheese only!
My great-grandmother used to make them this way, but only for special occasions. She also used a food mill instead of mashing them. They were good, but I don't think I would fool would all this. I like my chunkier, more "smashed" anyway. (And you would still get in trouble with her if you dumped out the starch water, even though she hadn't boiled a shirt in ages...)
"And you would still get in trouble with her if you dumped out the starch water, even though she hadn't boiled a shirt in ages...)
"
Wow, I've never been so throroughly convinced that I was born in the correct decade/century!
Put those taters in a RICER baby! It's the way to go!
I like mine smashed with the skin still on. I boil them with a couple of cloves of garlic and leave them in, then I mash them with sour cream or yogurt and butter, lots of salt and pepper and chives. I prefer my food to have a texture that is closer to what it started out as though.
I think my biggest issue is this: 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...
I don't know if I'd ever waste milk and cream by putting it down the drain.
But now I want mashed potatoes.
AHH! Please don't add to my Thanksgiving stress by inventing new things for me to worry about! I've never heard of or encountered gluey mashed potatoes. I just boil and mash, I didn't even realize that recipes existed for mashed potatoes! I've never had any issue or concern about how mashed potatoes would turn out and now I'm worried mine will be gluey!
Just use a floury, not waxy, variety of potato. Mash by hand, not with the Kitchenaid.
I bake mine, mash em and mix in whatever strikes my fancy. done.
I don't understand. How hard is it to make mashed potatoes. You boil them. You mash them. Tada.