Mistakes Everyone Makes When Making Mashed Potatoes

Mashed potatoes might seem simple to make at a glance, but it's surprisingly easy to mess them up. Whether they're runny, burnt, or stale, poorly made potatoes aren't going to go over well at the dinner table.
Taste, texture and consistency are all key when it comes to preparing any dish, and mashed potatoes are certainly no exception. It's important to have the proper ingredients and equipment if you're planning on cooking up a batch for your family and friends. Here are some mistakes you should avoid while making your next serving of mashed potatoes.
#Cooking #Potatoes #Dinner
Using non-starchy potatoes | 0:00
Boiling your potatoes | 0:49
Too-small or irregular dicing | 1:39
Not salting the water | 2:19
Not rinsing your potatoes | 2:53
Not using a potato ricer | 3:37
Mixing in cold milk | 4:18
Forgetting the baking powder | 4:59
Not adding sour cream | 5:38
Cooking them too early | 6:11
Not mixing in potato water | 6:43
Forgetting fresh herbs | 7:31
Not adding nutmeg | 8:12
Read full article: www.mashed.com/820637/mistakes-everyone-makes-when-making-mashed-potatoes/

[@MashedFood]

What is your favorite way to make mashed potatoes?

[@huyliemtran9899]

😀 😃 🙂 👍

[@boohere2]

Add onions in them. I prefer them chunky not smooth

[@chipmunk9911]

I add garlic salt to the water when boiling the potatoes. When I mash them I use sour cream and butter, salt to taste.

[@lavanderwilliams794]

@@boohere2Me too, and a clove of minced garlic. I too like some texture in my spuds.

[@lavanderwilliams794]

Oni, minced garlic, and adobo seasoning. The adobo has salt, pepper, and a few more seasonings mentioned, so it only makes sense.

[@annecollins1741]

Thank you for the advice about using russet potatoes and Yukon gold potatoes..I never would of thought of that.

[@FatsquatchPNW]

Here, have the King of all mashed potato recipes: 5 lbs Yukon gold potatoes, skins on 1/2 lb Kerry Gold Irish butter 1 16 oz tub of sour cream ~1/4 cup whole milk (or half & half if you're feeling truly gluttonous) 16 oz sharp or extra sharp cheddar cheese, shredded Dice and boil the potatoes in AGGRESSIVELY salted water. Think pasta-levels of salt here. Salting potatoes after boiling leads to grainy texture. Grainy mashed potatoes are the work of the devil. Dice the butter into small cubes so it melts quicker. Once the potatoes are cooked, drain and then dump them into a large mixing bowl on top of the butter and mash both butter and potatoes together. This will infuse the butter into the potatoes. Slowly incorporate the milk until the potatoes are fairly smooth, but not yet creamy. Add the sour cream, and mix until everything is completely smooth and fully incorporated. Finally, add in your shredded cheddar and mix to combine well. The end result is super smooth, creamy, rich, cheesy mashed potatoes that will have people DEMANDING you attend the next big dinner gathering just so you can make the mashed potatoes. Trust me, this happens to me every major food holiday. You're welcome.

[@johniii8147]

Did you steal this recipe from my husband? LOL. He prides himself on his mashed..apparently got it from his mother. And keep some chunk in the potatoes for texture. Too smooth and creamy is like instant

[@kd7334]

It also helps to use warm milk instead of cold milk/cream.

[@tjens09]

Brown the butter a bit first, before adding it to the potatoes. It adds depth of flavor. Sautee some garlic in the butter too, if you like.

[@alejandroluisfigueroa2833]

Never thought of browning the butter and garlic, usually I just add milk and butter, but your advice make sense if you want to take your taters up a notch. Thanks for your tip! Question: do you mince your garlic?

[@Reinolds_Recipes]

Great stuff!!! Will try this soon ;) thank you for sharing again.. subscribed to your channel ❤️😀

[@UKinQ8Gaming]

If it grows in the ground start it cold, if it grows above ground start it boiling. This is not cooking advice... i just heard it somewhere and feel like it makes sense. My mash is untraditional. I dont rice it, i hate the texture of riced mash. I prefeer to use a masher and brute force. I dont add milk, i add mayonaise or sour creme or creme cheese with butter. Some people may think thats wierd but ive yet to taste a better mash than my own 🤣

[@chipmunk9911]

Nice! Can't wait to try the nutmeg the next time I make mashed potatoes. Thank you and God bless.

[@Jeebizz101]

You made a whole channel based of mashing food? You have earned a like from me fellow human

[@acbc3543]

I make my mashed potatoes with black refuting thanksgiving dinner . Yum !!!!!!

[@Derek-ws2xu]

good tips to know.

[@AllStars2525]

Great tips! I always learn great stuff from your videos.

[@mvslice]

This stuff seems obvious, but I’m glad they’re covering it.

[@lavanderwilliams794]

You won't believe how many people screw up potatoes and other starchy foods: Cutting them into weird misshapes Not salting the water Using boiling water beforehand/Overcooking them Not letting them drain properly Etc. And this applies to other starchy foods as well. ( Unfortunately, my family constantly does these mistakes time and again, no matter what I say. " You didn't complain when you were growing up" " I had no choice. I would've gotten slapped back then" And not to mention the other starchy food disasters)😆

[@zillsburyy1]

instant idahoian potatoes are the best!!!! soooo soft. no boiling, no peeling. no mashing or adding milk

[@lavanderwilliams794]

This is a pretty good video. Hopefully it'll teach a few people to do better next time. (Although I already knew this 😉)

[@ml48963]

I feel like after the long list of things not to do, it would've been clearer and more useful to give a video on how to make mashed potatoes right with explanations with each step

[@countrycluckers7644]

Potato ricers are a waste of money and storage space. You can only do about 1 spud at a time which may be fine if you are cooking for 1, but if cooking for a family or a big holiday meal, the spuds, along with the rest of the meal items, will be cold and mush before you get done pressing all the spuds. If you *really* need lump free mashed potatoes, do whipped taters instead, either use instant, or use fresh boiled, mash with a masher, then attack then with a hand held mixer or immersion blender. Forget about the useless ricer!

[@ronk9830]

I agree. I've always used a hand mixer, and my mashed potatoes are perfectly fine. Who needs another utensil anyway?

[@lavanderwilliams794]

I've used a mill ( the device they use for tomatoes) before, and it worked out pretty well. Bonus: it's great for removing the skins for the people who don't like them.

[@kd7334]

@@lavanderwilliams794 I like my mill but then again I'm not making mashed potatoes for a large gathering.

[@johndavidson940]

Favorite way for me, add dried potato flakes to boiling water, add milk, butter, salt/pepper, minced garlic, chives. Maybe sour cream to. IOW, follow directions on the box. Season as desired. Delicious every time. Quick, no screw ups. Minimal clean up.

[@emilyme05]

Boxed potatoes are not real mashed potatoes. You should try making your own from scratch. You can make more and it’s more cost efficient. The most important reason is they’re real potatoes.

[@taylorembach8559]

No need to over complicate. My dad and I just use butter and milk. They are delicious everytime 😋 😊

[@ronk9830]

Like on cooking shows. They always have to add useless steps that won't make any difference, anyway.

[@sparkyth67]

I also add a tablespoon of mayonnaise

[@obertbrinley6541]

I don't boil my mashed potatoes. I bake the potatoes and then I cut them in half. I use the potatoes" skins with cheese and bacon bits. I mix the potatoes and warm milk with a ricer.

[@PookieWaters]

How to over complicate mashed potatoes. Got it. I thoroughly dislike these kind of whipped potatoes. The rice method is such a turn off in terms of the lack of texture. Just mush. Doesn’t hold “hearty” food well. Def prefer a more rustic mash with a thicker consistency and even chunky texture.

[@johniii8147]

Exactly. Too smooth isn't good for mashed potatoes. Adding in some red potatoes can also be a good idea for texture.

[@JustFluffyQuiltingYarnCrafts]

Nutmeg? Cool.

[@huyliemtran9899]

😀 😃 🙂 👍

[@traceyc4241]

What excellent boiled potatoes 🥔

[@mattbennett1502]

To be honest , I’m just wondering why I’m watching, how to make mashed potato!!!!! Then I find I’m reading the comments 🤷‍♂️😂. I want to grow my own potato plant 🪴

[@kathyorourke9273]

The person keeps stirring the mashed potatoes. That’s the best way to get gluey mashed potatoes

[@jennacca13]

OMG! Yes! I was unconsciously grinding my teeth watching that.

[@cityseby]

Mashed on mashed cool

[@oldarkie3880]

I say NO to multiple kinds of potatoes, no to a ricer. no to pepper in the water, no to scrubbing potatoes that I am going to peel. Yes to potato water &, sour cream .

[@nuggetwagon]

Mashed potatoes are an organic thing. Red potatoes must be slow- roasted first. They SHOULD be coarsely textured. It’s a southern food thing. Also. Russet potatoes should be scrubbed hard and simply longwise quartered, (no piece thicker than 3/4 inch) and slow boiled at a low simmer for an hour. Boiled in a brine with oils to prevent suds. No rolling boil. Ever. Fork for tenderness and then drain completely. There is no need for a ricer. An electric mixer will do the job.

[@brandonsandacz2863]

😁

[@johnree6106]

But I like lumps in my mashed potatoes 🥔

[@oldschoolmatt7396]

Personally I boil the potatoes whole and mash them with the peels.

[@jennacca13]

The first example of great mashed potatoes were the glueist potatoes I have ever seen. Come on, you're just going to hang wallpaper with that mash.

[@hellhound1389]

I only make potatoes for a crowd otherwise I make a different veggie preferably sautéed green beans

[@lant7123]

Eh. Naw. I love cold mashed potatoes. And there's pretty much no reason anyone should have a ricer.

[@renegadetwinkie3832]

#1

[@Mary-ws8zh]

I can count on you to give all the WRONG advice. I'll be sure NOT to follow your advice. I've made amazing mashed potatoes for 48 years.

[@dallasx9000]

🤣🤣🤣 savage🤣🤣🤣

[@ronk9830]

But there was a Martha Stewart tip in there...😂

[@TheCliffdancer]

One thing that she didn't mention that my Grandmother always did was to add a fresh raw egg to your potatoes. You had to make sure they were already well mashed and whipped right in so the egg wouldn't cook before being blended in. It adds something special to the flavor and texture that makes it well worth while to do.

[@nomad90125]

What absolute bs 🤣

[@MrKen-longrangegrdhogeliminato]

Steam the potatoes! Soooo much better!