Quick Telecast
Expect News First

- Advertisement -

How to Fix Gluey Mashed Potatoes

0 27


If you’re making a dish as important as mashed potatoes for the holidays, you’ll definitely want to get them right. Think fluffy, creamy, and indulgent — never pasty, sticky, or, worst of all, gluey.

It all starts by selecting your potato: either one high in starch, like a tough-skinned russet, or waxy (like a thin-skinned, yellow potato). My personal favorite are Yukon Golds, which have a buttery flavor and creamy consistency. Peel them prior to cooking, since otherwise they’ll be too hot to handle. Boil them until soft but not yet dissolving in the pot. Once cooked, steam off any remaining moisture completely, as they need to be as dry as possible before mashing.

Now for the important part. To avoid a gummy, overstarched mess, mash the potatoes while they’re dry but still hot, and don’t use a food processor or a blender; these appliances tend to overmash the potatoes, creating an undesirably starchy consistency. If you’ve already gone too far with your food processor and you don’t have time to fix the gluey mess, transform it into a gratin instead: spread a thin layer across a baking dish; top with butter, cheese, and breadcrumbs; and bake to form a crispy top.

Additional reporting by Lauren Harano




Mashed potato

If you’re making a dish as important as mashed potatoes for the holidays, you’ll definitely want to get them right. Think fluffy, creamy, and indulgent — never pasty, sticky, or, worst of all, gluey.

It all starts by selecting your potato: either one high in starch, like a tough-skinned russet, or waxy (like a thin-skinned, yellow potato). My personal favorite are Yukon Golds, which have a buttery flavor and creamy consistency. Peel them prior to cooking, since otherwise they’ll be too hot to handle. Boil them until soft but not yet dissolving in the pot. Once cooked, steam off any remaining moisture completely, as they need to be as dry as possible before mashing.

Now for the important part. To avoid a gummy, overstarched mess, mash the potatoes while they’re dry but still hot, and don’t use a food processor or a blender; these appliances tend to overmash the potatoes, creating an undesirably starchy consistency. If you’ve already gone too far with your food processor and you don’t have time to fix the gluey mess, transform it into a gratin instead: spread a thin layer across a baking dish; top with butter, cheese, and breadcrumbs; and bake to form a crispy top.

Additional reporting by Lauren Harano

FOLLOW US ON GOOGLE NEWS

Read original article here

Denial of responsibility! Quick Telecast is an automatic aggregator of the all world’s media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, all materials to their authors. If you are the owner of the content and do not want us to publish your materials, please contact us by email – [email protected]. The content will be deleted within 24 hours.

Leave A Reply

Your email address will not be published.

Ads Blocker Image Powered by Code Help Pro
Ads Blocker Detected!!!

We have detected that you are using extensions to block ads. Please support us by disabling these ads blocker.