What's the secret to getting 100% of the lumps out and having a silky smooth texture to Mashed Potatoes? It feels like no matter how much I mash them, there's always a bit of lumpiness left.
>>21943835Get them as smooth as possible, then use a whisk
>>21943838What sort of a whisk are we talking here?
>>21943842A balloon whisk. And if you want mashed potatoes like your pic, a ton of butter.
Sieve.
Food mill
>>21943835Food processor
>>21943846This.. Mash your potatoes then push them through a sieve using a silicone/rubber spatula. All the balloon whisks in the world won't do the job as well as a sieve
>>21943846>>21943852Are we thinking of different sieves? Because I don't see how mashed potatoes could fit through a sieve in this or any other universe.
>>21943854This is why your mashed potatos are lumpy.
>>21943855Okay, are we talking a metal mesh strainer here? Because that's the only type of sieve I really know.
>>21943858Think a metal colander. Metal with holes, rather than mesh.
Look no further. Potato ricer.
>>21943835Industrial mixer. My mother had this colossal relic of the 50s that'd turn a batch of boiled potatoes into cream before it could even begin to cool.
>>21943863Got a pic for me to gauge by please?
>>21943863No.>>21943858>>21943875
>>21943835you're probably just not cooking them long enough. a trick you can do is let them sit in the water for a few more minutes after you kill the boil. or just boil them longer
>>21943882>sit in the waterWhich reminds me of another thing: the video I posted in >>21943880 incorrectly says that yellow potatoes are the best for mashing. That's not true. The issue is the process of cooking them. For boiling, yes, yellows like Klondike Gold and Vivaldi are best. But you can get perfectly good mash from Maris Piper or Russet but as they're baking potatoes, they should be baked rather than boiled. Actually, she complains about how difficult it is to pass yellow potatoes through the sieve. Well, had she used baked Maris Pipers, they would've passed through, no problem. For easy ultra smooth mash, bake any baking variety of potato, pass them through a sieve using a rubber spatula and adjust seasoning and fat thereafter. You can also mash the potatoes with butter and milk/cream before passing through the sieve to make it even easier, I just find that I'm less likely to mess up adjusting for fat if I pass them first rather than after.
>she didn't buy the dozen attachments box model!
>>21943880>Going through all the trouble of turning your mashed potatoes into baby food no better than instant mashReal mashed potatoes have texture. Just cube em.drain em a bit,.and smash them with a wooden spoon.
>>21943835Cook potatoes.Add butter.Add some milk, mash.Add some more milk, mash.Repeat until you reach the level of smoothness you want.Add spices or herbs or whatever.
>>21943965I agree with you, but OP didn't ask my opinion, he asked>What's the secret to getting 100% of the lumps out and having a silky smooth texture to Mashed Potatoes?so told him the "secret" without commentary on my preferences. That said, smooth mash is, if not a necessity then at least a vast improvement on some things, like bread, doughnuts and pommes dauphine
I like thick mashed potatoes with a few lumps in it. If it's too smooth, it reminds me of baby food. Mashed potatoes need a bit of texture IMO
>>21944099lumpcel seething over gerberchads
>>21944105Like some other anon said, you're basically turning them into gummy, instant mashed potatoes from a texture standpoint.
drum sieve
>>21944127It’s this. You scrape them through a drum sieve.
potatoes only get gummy if you over-mash them. once through a sieve or ricer won't do that
>>21944159The cooklets are the dipshits that don't know how to create smooth mashed potatoes. Use a hand mixer. Wow that was hard. Enjoy your baby food.
>>21943835To what softness are you cooking you potatoes? IMO boiled potatoes for mashing should be cooked a little longer than boiled potatoes for eating whole - for mashing I cook until the potato yields easily to a fork
>>21943835You have to push it through a sieve. If you're relying on whisking it, there's only so much you can do without a machine just going at it for a long time.You gotta sieve the shit to get smooth as fuck mashed potatoes.
>>21944170>rice them with a POTATO RICERthis is mental illness at that point
>>21944417Your "perfectly smooth mashed potatoes" are an inferior way to make them. I did that for 15 years and then I started doing what anon said here >>21943965 and they turned out way better. Everyone else liked them more including myself. Smooth mashed potatoes taste like some crappy, textureless KFC shit. I'm not shocked that the fast food addicted retards here prefer that.
Use an electric whisk for like 30 seconds
>>21944338only correct answer, youll turn your potatoes to glue with half these suggestions
>>21943835chopboilmashcreamblendfuck off
>>21943855based and sievepilled
>>21943854Look up chinois. Traditional haute cuisine would run everything through one.
>>21943835If you have lumps you're undercooking your potatoes. Do you slice your potatoes before boiling or cook them whole like a mong?
>>21943867This. Bake the potatoes in the oven rather than boiling, and then rice them and add melted butter, cream, and seasoning
I like lumps.
>>21943902this also solves the problem that you need to bake like eight pounds of potatoes at once for getting an oven up to temperature not to be a ridiculous waste
4chan, the gods of the internet. Can't even google a proper mashed potato article any more. How the mighty have fallen: https://keplite.com/the-gourmets-guide-to-silky-potato-puree/.
>>21943835hand mixer
pass through a ricerbuttercreampass through a sieve
>>21943835you don't. silky smooth texture is a sure sign of hyperprocessed sloppa, and if you're aiming for it you might as well save money and effort
>>21943835slightly over cook potoeslet moisture steam offuse a hand mixer to break up the potatoes and allow more steam to come off.weigh potatoesadd 11% of weight in butter (potatoes weigh 100gram add 11 grams butter).mix with hand mixeradd salt and pepper to taste.add 22% sour creammix with hand mixer.toss in microwave for 45 seconds to 1 minute.mix with hand mixerVIOLIN! silky smooth perfect potatoes.also fuck this idiot >>21945615he has no idea what he is talking about.
>>21945615This, reminds me of "mashed potatoes" from a box.
>>21945608Too much workRicer, back in the pot, butter, milk, WHISK
