Quick Answer: What Can You Use Instead Of Butter For Mashed Potatoes?

Why are my mashed potatoes like glue?

The Mistake: Overworking the Potatoes with a Food Processor, Blender or Mixer.

Too much — or too vigorous — mashing will produce gluey potatoes.

Your best tool is an old-fashioned masher, fork, ricer or food mill..

How do you fix overcooked mashed potatoes?

Or just as bad, you overcook them. The problem with overcooked potatoes is that they absorb a ton of water. When you go to mash them, they’ll be soupy and sad. One way to fix them is by placing them in a pot over low heat and gently cooking them. The excess water will turn into steam, and your mash will dry out.

Are russets good for mashed potatoes?

Russets are oblong in shape. These thick-skinned potatoes fall apart while cooking, and whip up fluffy and light. This makes them the ideal choice for mashing. … Low-starch potatoes are waxy and hold their shape well when you cook them.

What is the best type of potatoes to use for mashed potatoes?

Yukon Gold potatoesWell, straight-up, Yukon Gold potatoes are the best for mashed potatoes. We love them for roasting, and we co-sign just as strongly for any mashing needs, whether they be with or without a turkey. Yeah, those guys! Yukon Gold potatoes have the densest and most uniform flesh of the potato varieties.

How do you make mashed potatoes thicker?

Cornstarch, flour, tapioca, powdered milk, or a hard cheese like Parmesan are all great ways to get your potatoes a little thicker. Don’t forget to sample your potatoes after adding your thickener so you can add more seasonings if needed!

How do you keep mashed potatoes from getting gummy?

Place potato pieces in a pot and add cold water to cover; it is important you use cold water because warm or hot water would begin cooking the outside before the inside of the potatoes and result in unevenly cooked potato pieces.

How much does 5 lbs of mashed potatoes feed?

Most people eat about 6 ounces of potatoes per side dish but mashed potatoes are a favorite so expect serving sizes to be just a bit larger, at around 6.5 to 8 ounces. One 5 lb bag of potatoes will be enough for approximately 10 servings.

What else can you use to mash potatoes?

Food mill (similar to potato ricer)Food processor.Hand masher.Stand mixer.

How can I make mashed potatoes better?

Add cream cheese to your mashed potatoes so they are extra creamy. Add boursin cheese for potatoes that rich, creamy, and lighter in calories. Add a teaspoon of Wasabi powder for spicy Japanese style potatoes. Mash your potatoes with Greek yogurt to make a healthier version that is still creamy and tangy.

Are russet or Yukon Gold better for mashed potatoes?

Yukon Golds Make The Best Mashed Potatoes Most people use starchy Russets for mashed potatoes. … They’re naturally creamy when mashed, never mealy, and have a slightly buttery flavor all on their own. Yukon golds make the most perfectly creamy, buttery mashed potatoes.

Are baby yellow potatoes the same as Yukon Gold?

They are often used interchangeably. The truth is, yukon gold potatoes are a type of yellow potato. They were developed in Canada. You will definitely see them on store shelves here in Canada, but it can be seasonal, depending on your location.

Can you use any potatoes for mashed?

Choose higher starch potatoes like Russets or Yukon Golds for the fluffiest, smoothest and most flavor-packed mash. Russet varieties mash up light and fluffy, while yellow-fleshed potatoes like Yukon Gold have a naturally buttery flavor and creamy, dense consistency.

What can I add to mashed potatoes for flavor?

Ingredients4 pounds red potatoes (about 12 medium), quartered.6 garlic cloves, peeled and thinly sliced.1/2 cup fat-free milk.1/2 cup reduced-fat sour cream.2 tablespoons butter, melted.2 tablespoons minced fresh parsley.1 to 2 tablespoons minced fresh thyme.2 to 3 teaspoons minced fresh rosemary.More items…

How does Gordon Ramsay make mashed potatoes?

Bring a pan of salted water to the boil. Add the potatoes and cook for 15 minutes with the lid on. Meanwhile, if you’re making the regular, mustard or truffle mash, put the butter, milk and cream into a small saucepan and bring to a gentle simmer. For the mustard mash, add the mustards to the warm cream mixture.