Basics_Mashed Potatoes_BOTTOM

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Potato categories

High starch and low moisture creates flaky flesh that breaks down easily, making these potatoes great for mashing. They absorb liquids, like dairy and butter, well. Also use them for baked potatoes and french fries.

Starchy

Types: russet, Idaho, sweet

High in moisture and low in starch, these potatoes have creamier flesh and thinner skin than starchy potatoes. They work well for boiling, roasting and baking.

Types: red, white, fingerling

waxy

Medium starch and moisture, these can substitute for both starchy and waxy potatoes.

Types: Yukon gold, yellow, new

all-purpose

mashed potato mishaps

Lumpy potatoes are often caused by undercooking or adding to already-boiling water, which cooks the outside too quickly.

Problem:

Good Cook Swivel Peeler features an integrated potato eye remover.

Essentials from Hy-Vee

Try putting the potatoes through a potato ricer, but don’t keep mashing as they can turn gummy. Or add other ingredients like bacon to mask the lumps.

solution:

Runny potatoes can be the result of cutting pieces too small, which speeds up cooking time but also means more surface area for water to be absorbed and more flavor lost.

Problem:

Add more potatoes or even instant potatoes. If those solutions aren’t possible, add corn starch or flour, but flour does need to be cooked. Also try drying them a bit over low heat on the stovetop.

solution:

Stiff, gluey or pasty potatoes can be the result of overworking them while mashing, especially if a blender or food processor was used. Overworking the potatoes releases too much starch, which cannot be removed.

Problem:

Use the potatoes in a casserole and top with melted butter and grated cheese; bake until brown on top.

solution:

peeler

Mash perfectly smooth potatoes every time with the Good Cook Wire Masher.

masher

The sleek nonslip handle on the Good Cook 3½-in. paring knife is longer than most for easier control when peeling.

paring knife