mashed potatoes

JLZ31

Every time I make them they seem to come out grainy.  Any helpful hints?  Am I cooking them too long/not long enough?

Thank you!

destinationAZ

I cook them until fork tender. How are you mashing them? ricer? food mill? stand mixer?

MrsGiggles

I just buy 'Simply Potatoes' ...they're seriously fantastic.

thehomecook

How do you prepare them (masher, ricer, food processor)?

What kind of potato are you using?

 

JLZ31

i've used both a ricer and a masher and have tried both idaho (russet) and the kind that are supposed to come out creamy (blanking on the name now)  Do you place the potatoes in cold water and bring to a boiling after cutting into chunks or boil water first and then add potatoes.  I feel like it has more to do with length of time vs. the way I mash them

Magdala9

JLZ31:

i've used both a ricer and a masher and have tried both idaho (russet) and the kind that are supposed to come out creamy (blanking on the name now) 

Try Yukon Gold 

Do you place the potatoes in cold water and bring to a boiling after cutting into chunks or boil water first and then add potatoes.

Cold water.  

Try cutting the pieces a uniform size.  If you have mixed sizes, the smaller pieces would overcook

 I feel like it has more to do with length of time vs. the way I mash them

 

thehomecook

Put the cut-up potatoes in cold water and then bring to a boil.

I've never had a problem with grainy mashed potatoes and I've never set a timer when making them. I bring to a boil and let it go until I remember to turn them off and drain them. It's always at least 10 minutes, but it could be as much as 30. It's never affected the texture. 

lisac113

My mother is the master of mashed potatoes.   I wish I could do them the same as her!  From watching her, she is really, really good using the hand held mixer and does beat them for awhile.  She always adds just butter and milk and I honestly love them more than special flavors (even though I like those too).

 When I make them I make sure I don't boil them too long and that seems to help.

chiualover

thehomecook:

Put the cut-up potatoes in cold water and then bring to a boil.

I've never had a problem with grainy mashed potatoes and I've never set a timer when making them. I bring to a boil and let it go until I remember to turn them off and drain them. It's always at least 10 minutes, but it could be as much as 30. It's never affected the texture. 

This, and ONLY yukon gold.

JLZ31

thanks for all of the replies, fingers crossed!