Mashed Potatoes

You probably over mashed them. There's a fine line between fluffy and gluey. Russets or reds are the best for mashing, dont use white rose they are too dense.

It's possible you cooked them too long, or didnt put enough milk in. It happens to the best of us. Best thing to do is move on and try again!

I like to put garlic, parsley, and extra milk in mine, and I use a hand mixer to whip mine. They are so fluffy when you do that. They generally turn out great each time.

Gooey mashed potatoes means you either overcooked them or overmixed/mashed them too long. We use a potato ricer to mash..they're always fluffy!

Here fool proof mashed taters that will be a hit everytime. Just follow the recipe to the letter and everything will be delicious.

The Best Garlic Mashed Potatoes

You will need:

Peeled and Cubed Yukon Gold Potatoes (Approx 2 pounds)

Salt

Pepper

Milk (Approx 2/3 cup)

4 TBSP of Salted Butter

2/3 to 1 cup Heavy Whipping Cream (I use Stonyfield Organic)

10-15 cloves of garlic

Here’s what to do: (In total, this takes about an hour to complete)

The key to this recipe is the garlic and whipping cream. You will want to start this process about 20 -30 minutes before the potatoes begin to boil. Peel the garlic and place in a small sauce pan. Next, pour in the heavy whipping cream until the garlic is covered. Heat over low-medium heat, watching periodically. You want the garlic to become so soft it ‘mushes’ when you touch it with a spatula. This takes at least 20-30 minutes, and only gets better the longer you can wait. I usually cook mine for approximately 45 minutes. You will be able to tell it is ready when you have a creamy consistency and the garlic is ‘mushy.’ About 20 minutes into this process, you can start the potatoes. Remember when boiling your potatoes to add some salt to the water. Let them boil until they too are ‘mushy.’

Once your potatoes and garlic/whipping cream are ready, it’s time to put it all together. Drain potatoes AND PUT THEM BACK IN THE POT so you can burn off a bit of the moisture that remains. Add the 4 TBSP’s of butter and mash the potatoes very well. While you are doing this, heat up approx 2/3 cup of milk in the microwave. Next, you want to take your garlic/whipping cream and put it into the pot through a mesh strainer. Make sure you get all the cream out of the pan, and press most of the garlic through the mesh strainer with a spatula or spoon. Next, take the hot milk and add it a little bit at a time while whipping the potatoes (a whisk works well for me) until you get a creamy consistency. Finally, add salt and pepper to taste (I tend to use a good deal of salt and also prefer to use Sea Salt).

Hmm, that has never happened to me, I would suggest you half it with caluiflower (never use it otherwise) and add greek yogurt, fresh sodium reduced bacon bits and cheddar cheese (sharp is best).

After mashing and seasoning, add a pinch of baking powder, helps keep fluffy and especially if there are left overs, keeps them better. Reheat in microwave.

After peeling and before cooking, let the potatoes sit in cold water for just a minute or two, then rinse them off, add new water & cook. It helps get rid of some of the starch in some kinds of potatoes. Makes a big difference in the stickiness.

I don't know what you did wrong. Did you leave them on a warm burnner? Did you add too much milk or sour cream? One time I left mine on a warmmer and they turned out gooey. Have you ever put in turnips and or rudabaga with them? Good! And not really into those vegies but mixed with mashed potatoes it's good for something different.

too much starch can occur if you allow the cooked potatoes to sit in the potato water. Or if you allow them to sit in a crockpot or on a warmer for too long.

It depends on how you cooked them/ what you use in them. (There are about 20 ways to make mashed potatoes).

At a guess... you PROBABLY caramelized the sugars, changing the molecule chain (if they ended up tasting like baked potatoes, this is usually the cause). But if you add liquid, you could have made "soup" on accident (also changes the chain/consistancy). Adding heat causes a chemical reaction between molecules, adding other chemicals with or without heat can do the same thing.

Take eggs and oil: Depending on HOW you added them together you can have mayonnaise or scrambled eggs or custard. 3 RADICALLY different things just from eggs and oil.

So: How did you cook them / what did you add to them (if anything)?

I love yukon gold. I personally think they taste and look better than your standard white potatoes. I only add three things- milk, butter, and mayonnaise. Well, if you don't count salt when boiling the potatoes. :)
When the potatoes are hot and first mashed with the butter, it's easy to accidentally skimp on the milk. Just keep in mind that they will lose liquids as they sit and steam. Once you get it to the consistency you like, add just a tad bit more "to grow on".
And as for the mayo- add a couple of tablespoons after mashing. It's the secret to delicious, savory mashed potatoes every time. Trust me on it.

Some types of potatoes contain more starch which then causes them to turn out gummy. Unfortunately I don't know which ones make the best mashed potatoes. I do know that "new" potatoes do not make good mashed potatoes.

make them and serve them while still hot and fresh...they cannot sit and wait that makes them gummy...heat up your milk or half and half before you mix it in...cold dairy makes them gummy...and don't over mash them.

sounds like you over beat them.

I always buy the cheapest potatoes in the store because we use sooo many. I peel, cut into cubes and cook 10-15 minutes, drain add a little skim milk and whip with my hand mixer. If they are a little gooey I add a litle more milk. No butter it adds fat.
Sometimes we eat them with gravy or butter on top. YUMMY