Ask Mary…How to get the lumps out of mashed potatoes?

Have you ever wondered why resaurants have perfect mashed potatoes and yours are lumpy and tasteless? Here are a few ideas to get the all the lumps out of your mashed potatoes…

Well here is a little tip with the holidays approaching.

When buying your potatoes try Golden Potatoes (Yukons) instead of Russets. They have a smooth golden outside and much creamier inside. You can cook them like your regular mash potatoes. (for those of you who don’t know. you can boil them after peeling them, but make sure you cut them into equal pieces, so they cook at the same rate) When they are finished, pour out the water and put them back onto the stove for a few more minutes. It will help cook out the water.

Next heat cream and butter, these liquids incorporate into the potatoes easier if they are hot.

While the liquids are heating mash the potatoes. You can use one of two tools to do this…1. A Ricer around $150, (I just bought one and I love it). There is a picture attached with this blog, and me actually using it. It turns the potato into rice looking form, that you can easily mash, and it gets rid of all lumps. I love that part. Or 2. Potato masher around $20. (spend a little extra and buy the one with a rubber handle, you will thank me later) This is cheaper than the ricer but you don’t have near the same results.

As you are mashing the potatoes, add the butter and cream mixture (low fat milk for those of you who are watching the calories, and for those who want no calories try chicken stock, and for those who are vegetarian try vegetable stock). Make sure at this pint you are also loading in you salt, always add more than you think! Potatoes take a lot of salt.

Tips on the cooking the perfect mashed potato- 

First:

For those of you who don’t know, when you boil them after peeling them, make sure you cut them into equal pieces so that the potatoes, no matter what type, cook at the same rate. When the potatoes are finished cooking, pour out the water and put them back on the stove for a few more minutes. It will help cook out the water. You can check to see if the potatoes are done by piercing a small pairing knife through the center of the potato.

Second:

Heat the cream and butter. These liquids incorporate into the potatoes easier if they’re hot. 

Third (use the Ricer tool as mentioned above):

While the liquids are heating mash the potatoes. You can use one of two tools to do this…1. A Ricer around $150, (I just bought one and I love it). It turns the potato into rice looking form, which you can easily mash and it gets rid of all lumps. Or 2. Potato masher around $20. (Spend a little extra and buy the one with a rubber handle, you will thank me later) This is cheaper than the ricer but you don’t have near the same results. 

Last:

As you are mashing the potatoes, add the butter and cream mixture (low fat milk for those of you who are watching the calories and for those who want no calories try chicken stock, for those who are vegetarian try vegetable stock, and if you are looking to add a super food to your meal try mashed sweet potatoes instead of the Yukon Gold). Make sure at this point you’re adding in the salt; always add more than you think. 

Potatoes take a lot of salt to release their delicate flavor. If you are not comfortable with adding a lot of salt you can do a test. Put a scoop of potatoes into a small bowl and add salt until you get the taste you are looking for and then mimic the taste in the larger batch. It will help boost your confidence without the risk of ruining the whole bowl.

Mashed Potato Recipe

Ingredients 

• 1 pound of Yukon Gold Potatoes
• ½ cup of ½ and ½ Heated
• ½ stick butter melted
• 2-3 large chef pinches of salt*
• Cracked fresh ground pepper or white pepper
• 1 bunch of Chives (Garnish)

Directions

1. Peel potatoes and cut them into quarters. Leave them in cold water until you are ready to cook them. (For extra ease keep them in the pot you are going to cook them in)
2. When you are ready to cook, bring the water to a boil and then simmer uncovered for an hour (more or less time may be needed depending on the size of the quartered potatoes). 
3. When a pairing knife can easily go through the center of the potato it is cooked. 
4. Strain out the water and return the potatoes to the stove. 
5. In a small saucepot add the ½ and ½ and butter. 
6. Bring to a simmer. 
7. Use a ricer to remove the lumps from the potato and return the potatoes back to the pot. 
8. Slowly incorporate the heated liquids into the potato and stir with a rubber spatula. 
9. Add the salt a little at a time and finish with cracked pepper and diced chives.

Thanks for stopping by to one of our MOST POPULAR pages! We love having you here and while you’re here check out some of our other delicious recipes- Red skinned mashed potatoes, Chicken fried steak, rosemary pork tenderloin, how to buy the perfect steak. Grilled steak with blue cheese.Please come back and see us and before you go tell us what your favorite meats to serve with mashed potatoes is.