Every couple months I make the mistake of thinking that I'll speed up mash the potatoes by using an emulsion blender. Then it's just potato snot
Comment on To prevent mashed potatoes from being gummy, boil the potatoes whole.
deo@lemmy.dbzer0.com 6 months agoPretty sure it’s the beaters (assuming that’s an electric hand mixer type-thing, i’ve never heard them referred to by that term) that made them gummy. Over mashing will break up the cell walls too much, releasing the starches and ruining the texture. Cooking chopped or whole doesn’t matter as much, since the number of cells broken by chopping is negligible. And the skin is water permeable anyway.
You gotta mash by hand, that’s all.
TheaoneAndOnly27@kbin.social 6 months ago
Techmaster@lemmy.world 6 months ago
What you want is a potato ricer. They’re awesome.
GentlemanLoser@ttrpg.network 6 months ago
This person potatoes
Cheradenine@sh.itjust.works 6 months ago
You are correct, op has no idea what they are talking about. Potatoes contain two different types of starch, in differing amounts depending on the kind of potato. Amylase, and Amylopectin, the second when overworked will make gummy potatoes. Overworking them is what makes them gummy.
1" dice, fork tender, food mill, ricer, or fork, perfect. If you want them extra smooth simmer in milk or cream (not water), strain and mash, then fold in the drained liquid gently with a spatula.