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  1. if your mash is gluey….you are using either A) the wrong type of potato B) using the wrong type of masher C) mashing them too much or D) some combination of all of the above. Solution…start over…potatoes are cheap, use a potato ricer and don't over mash

  2. Russet or idaho peel chop rinse rinse rinse cold water to cover and until they are easily pierced with t of knife! Dont beat them into next year beat first with butter beat then add warmed up whole or 2% milk salt and white pepper beat again dot top with pad of butter and salt and pepper to taste,

  3. No, dont bother….then all ypu have is gluey greasy nasty wallpaper padte and still nothing like the texture of a mashed potato! When you peel and chop your potatoes put them in yourot and rinse them swish ypur hand down inside under the raw chopped potatoes and rinse them uand swish to remove excess starches! Starchy potatoes are to blame for this problem! Also, notvall potatoes are for mashing ! Little white potatoes are great for potato salad and diced for potato soup stuff like that! Red can be mashed by hand potato macher yello golden potatoes so glavorful but easy does it these can be mashed but not murdered they make great au gratin scalloped and fried diced even boiled cooled and shreded by cheese grater for hashed browns or shredded raw and
    Rinsed repeatedly for potato latkes!

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