Introduction
Mashed potatoes are a classic side dish that can be enjoyed with almost any meal. Unfortunately, it’s easy to make mistakes when preparing mashed potatoes. From over-mashing to under-seasoning, these five common mistakes can ruin your mashed potatoes. Read on to learn how to avoid these common cooking blunders and make the perfect mashed potatoes every time.
5 Worst Cooking Mistakes When Making Mashed Potatoes — Eat This Not That
Mashed potatoes are a classic side dish that can be enjoyed year-round. But if you’re not careful, you can end up with a lumpy, flavorless mess. Here are five of the worst cooking mistakes you can make when making mashed potatoes.
1. Not Boiling the Potatoes Long Enough
The key to making creamy mashed potatoes is to make sure the potatoes are cooked through. If you don’t boil them long enough, they won’t be soft enough to mash. To ensure your potatoes are cooked through, use a fork to test them. If the fork easily pierces the potato, it’s done.
2. Over-Mashing the Potatoes
It’s easy to get carried away when mashing potatoes, but if you over-mash them, you’ll end up with a gluey, pasty mess. To avoid this, use a potato masher or a hand mixer to mash the potatoes until they’re just combined. Don’t over-mix them.
3. Not Adding Enough Liquid
Mashed potatoes need some type of liquid to make them creamy. Milk, cream, and butter are all good options. If you don’t add enough liquid, your potatoes will be dry and crumbly. Start with a small amount of liquid and add more as needed.
4. Not Seasoning the Potatoes
Mashed potatoes are bland without seasoning. To give them flavor, add salt, pepper, garlic powder, and any other seasonings you like. Taste the potatoes as you go and adjust the seasoning as needed.
5. Not Reheating the Potatoes Properly
If you’re reheating mashed potatoes, make sure to do it slowly and gently. If you heat them too quickly, they’ll become dry and crumbly. To reheat them, place them in a pot over low heat and stir them occasionally until they’re heated through.
Soft, fluffy, and a comfort to us all—mashed potatoes. The classic side usually complements a main dish, but when made to perfection it can really steal the spotlight of the plate. But if you’ve ever turned mashed potato into a gooey mess, then you may be making some of the worst rookie cooking mistakes. It’s time to salvage this savory side and clean up your technique so everyone always asks you to bring your flavorful mashed potatoes.
With the help of Chef Claudia Sidoti, a member of the ETNT Expert Advisory Board, and some tried-and-true tips from around the web, you can upgrade your mash game! Whether you’re a whisker, a smasher, or a blender, here are the five worst mistakes to steer clear of when making mashed potatoes.
(Plus, if you’re looking for some healthy meals for the week, try our 22 Meals to Melt Belly Fat in 2022.)
The type of potato you pick up from the grocery store can end up making or breaking mission light and fluffy. Starchy potatoes like russets are going to be your best bet for lightweight, pillow-like mashed potatoes. The starch allows the potatoes to separate easily and absorb your dairy ingredients (butter, cream and/or milk) with ease, says Southern Living.
But, if you’re looking for another option that is less starchy and will still give you a great texture, try using Yukon Golds. These will mix up a denser whipped serving of mashed potatoes, but they are just as amazing and pair perfectly with a slice of juicy meat. “I prefer a Yukon Gold, but a good all-purpose potato does well too,” says Sidoti.
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Adding your potatoes to boiling water is an absolute no-go! Always put them into cold water and then bring them to a boil. This will ensure that the spuds cook evenly all the way through, Sidoti explains. When you put potatoes into hot water the outer layer is cooked too quickly. If your potatoes are overcooked on the outside and undercooked on the inside, you’ll get more bumps and lumps that can be too hard to mash out.
When you’re mashing potatoes, you don’t want your spuds to fight back. To ensure you have an easier mashing experience, make sure you’re cooking your potatoes until fork-tender, says Sidoti!
Another great tip is to chop your potatoes into small, equal pieces when preparing them. They will cook faster and more evenly.
Don’t forget to check off all your boxes when it comes to adding in your flavorful ingredients! Instead of just eyeballing, make sure you give each ingredient its own space to shine.
What does that mean exactly? Measuring your add-ins in ratio to your potatoes is step one. Food Network recommends using 1/2 cup of milk or cream and 1/2 stick of butter per one pound of potatoes. Although, the recipe might change here and there, depending on the texture (and dietary) preference of the eater.
What ingredients you pick is completely up to you and your tastebuds, but for best results, using unsalted butter can be extremely beneficial. Since butter is such a large factor in a creamy mash, you don’t need the extra salt which can overpower the main event. The same goes for milk and cream. Too much of a good thing can turn a velvety mix into watery slush (not appetizing at all).
“Keep it simple,” suggests Sidoti. “Butter, salt and pepper” or make them rich with the addition of cream, sour cream, or crème fraiche. For an extra flair, you can even add some grated parmesan or cheddar as a cheesy option. She also recommends you reserve about 1/2 cup starchy potato water to use to mash to get the proper consistency.
For step-by-step directions on making this homemade side, take a look at our Simple Garlic Mashed Potatoes Recipe (drop off the garlic step if you must).
There are lots of different tools to choose from in the kitchen when it comes to mashing up a masterpiece. Sidoti recommends a potato masher, potato ricer, or even the back of a fork. A hand mixer on the lowest setting can also work but you run the risk of creating gummy mashed potatoes.
Tools you want to stay away from are whisks, food blenders, or processors. They are too powerful and will end up taking control over your starchy potatoes, making them sticky and too thick to handle. It’s very easy to over-whip mashed potatoes, but it’s a hard mistake to come back from.
READ MORE: 13 Creative Ways to Use Potatoes