Mashed potatoes are a fabulous side dish that can be customized to suit most tastes. They can also be hard to master.
Many people will complain that they just can’t get it right. They will describe the end result as gluey or pastey.
The reason this happens is quite simple: too much water in the potatoes.
Popular wisdom says that mashed potatoes are made by boiling potatoes in water. This is where to problem of gluey/pastey mashed potatoes comes from. Boiling potatoes causes them to absorb too much water.
Simple changing the cooking technique removes this problem. Instead of boiling the potatoes, steam them. Steaming:
- cooks the potatoes without them absorbing the cooking liquid
- retains more nutrients in the potatoes because they are not rinsed away with the water
Mashed potatoes rely on high starch to be fluffy. Russet potatoes are a great option because they are very high in starch. Steaming them helps to retain that starch.
How Many Potatoes Do I Need?
Mashed potatoes tend to require a little bit more potato per person than you would think. The general rule I follow is 1 – 1.5 medium potatoes per person (approx 300 g).
Mashed Potato Recipe Demo Video
This video demonstration shows how to make mashed potatoes by steaming instead of boiling.The video is not very long, but shows the recipe step by step.
Steamed Mashed Potatoes
GET MORE INFORMATION
- Learn more about potatoes.
Steamed Mashed Potatoes Recipe
|Servings||Prep Time||Cook Time|
|4||10 minutes||25 minutes|
- Salted or unsalted butter can be used. If you use salted butter, reduce the amount of salt asked for in the recipe.
- Easily switch up the seasoning by adding more or less garlic, add some basil or kick it up with some hotter spices.
- 5 Medium Peeled and Cut Potatoes
- 28 grams (2 Tablespoons) Butter
- 1/4 Teaspoon Garlic Powder
- 1/4 Teaspoon Salt
- 63 millilitres (1/4 Cup) Milk
- (Optional) Dried Parsley