7 Common Mistakes You Need To Avoid When Preparing Mashed Potatoes 3. you don't season the water. as with pasta water, there's a reason to liberally salt the water in which the potatoes will cook: as the starches in potatoes warm up, they open up and absorb water (and salt if you season the water). when they're finished cooking, the cells close off. According to the buffalo news, americans scarf down more than 20 servings of mashed potatoes per person per year. but, while there's nothing quite like tucking into a big old bowl of the good stuff, there are a few key mistakes that almost everyone makes when preparing this comfort food treat.
Mashed Potatoes On A White Plate Labeled With Cold Stiff And Dry Pummeling your cooked spuds in a food processor is a surefire way to end up with a way too gluey texture; forks and handheld potato mashers are inconsistent, leaving you with some overly mashed bits and other untouched clumps. a mill or ricer is the best balance of mechanical and physical. their holes will extrude the potatoes evenly. The mistake most people make with a scalloped or gratin potato is trying to make it without plenty of fat. if you use low fat or even regular milk to make your sauce, you'll end up with a watery casserole. best to use heavy cream in your recipe. the next mistake people make is not cutting the potatoes thinly enough. Adding cold butter and milk. milk and butter are essential elements of mashed potatoes. while mixing them into your mash is pretty straightforward, adding them cold is one of the biggest mistakes you can make when creating this delicious dish. even when made correctly, mashed potatoes are best hot. Mistake 8: overmixing. if you overwork potatoes, too much starch is released. the mash becomes gummy, gluey and unappetizing. if you’re using a food processor or stand mixer, you’re probably whipping the life out of your potatoes. what to do instead: be gentle and mash by hand.
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