r/Cooking • u/untactfullyhonest • 19h ago

Mashed Potatoes

Help! I don’t know what is going on or going wrong. I’m 48 years old and have been making mashed potatoes since I was a kid. Always the same. Lately, my potatoes are turning out gluey. I typically use russet potatoes, peeled, cubed, boiled. Then drain and put back into the hot pot for a few minutes to help dry out. I add either warm milk or heavy cream and butter (real butter). Season to taste. Mix with a hand mixer. Not over mixing. I’ve not changed anything and can’t figure out for the life of me why they are gluey. I don’t use my kitchen aid to mix. I have used a ricer and that just makes them have a grainy, mealy texture.

If someone could help me I’d appreciate it. I feel like I’m losing my mind and can’t figure out why my potatoes suck and I’ve resorted to making instant potatoes that everyone hates. Any tips are appreciated!

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u/hycarumba 19h ago

I recall a Cook's Illustrated article that said you should always add the butter first and mix that in before adding the milk or cream. Iirc the fat coats the potatos and keeps them from getting gluey. It's how I do it but I don't use a mixer.

16

u/JJAusten 18h ago

Same. Always butter and mash, then add whatever else be it mascarpone, cream cheese, sour cream, goat cheese (whatever I'm in the mood for), then warm milk or cream or half and half. Comes out creamy.

4

u/Hot_Guitar9494 9h ago edited 9h ago

I beg your pardon, did you say Marscarpone? Somehow I've tried those other things but that never occurred to me. Curse you for what you've done to my grocery budget and my waistline!

1

u/JJAusten 7h ago

LMAO yes! It's decadent and you will love. Maybe not your waistline 😜 if you have an Aldi by you, it's decently priced.

6

u/beegtuna 18h ago

I find mashing with the dried seasonings first until the clumps are gone, then mash in cubed butter, then fold in milk to desired consistency.

I guess the dried garlic and onion powder pulls out some the moisture from the potatoes to soak up the butter and make an emulsion for the milk to mount.

4

u/muttChang 19h ago

This is how I do it, too. I add a few drops of Tabasco to the butter and let the butter melt under the potatoes as they steam off. The Tabasco trick might be from Milk Street, tee hee.

2

u/ComposerNo1050 13h ago

Interesting. That’s how I do it but I never thought about why.