6 Common Mashed Potato Mistakes and How to Fix Them
There's nothing worse than gluey, lumpy or bland mashed potatoes. To keep your spuds from turning out subpar, follow these easy fixes for frequently made mistakes.
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Pillow-white, creamy and smooth — mashed potatoes are impossible not to love. A steaming spoonful will seduce even the pickiest eater to the table and can turn a plain piece of meat into a meal. But for something so simple, they're surprisingly nuanced. Here are easy repairs for frequently made mistake.
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The Mistake: Using the Wrong Kind of Potato
The Mistake: Cutting Potatoes Into Too-Small Pieces
They'll absorb too much water during cooking, preventing them from soaking up all the yummy butter and cream when it comes time for mashing. The best-size chunks for boiling: about 1 1/2 inches. If you've gone too small, keep a close eye on the pot so they don't overcook and become waterlogged.
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The Mistake: Not Salting the Water
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The Mistake: Adding Potatoes to Boiling Water
Potatoes require a long cook time. When you add them to boiling water, the exterior can cook faster than the inside, leading to an unevenly cooked and lumpy mash. Always start potatoes in cold water. Too late? Lower the water to a simmer so the potatoes cook slowly.
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The Mistake: Mashing in Cold Butter and Cream
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The Mistake: Overworking the Potatoes with a Food Processor, Blender or Mixer
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