Non-Gummy Mashed Potatoes: A Foolproof Technique

Non-Gummy Mashed Potatoes: A Foolproof Technique

Anjali Prasertong
Nov 17, 2011

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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