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Subject: Gluey or Gummy Mashed Potatoes
Newsgroups: rec.food.cooking

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From: byecq[at]aol.com (Carol)
Date: 26 Dec 1998 03:59:18 GMT
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Can anyone tell me why, every so often, my boiled potatoes turn sticky and
gummy when mashed? I've changed potato type, method of mashing and cooking
time....I just cant figure this one out.

Thanks

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From: Harriet Neal <queenbe[at]earthlink.net>
Date: Fri, 25 Dec 1998 20:15:23 -0500
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You gotta heat the milk/cream just slightly to take off the chill...then add
to potatoes when you're whipping them up.

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From: Nexis Robinson <nexis[at]worldnet.att.net>
Date: 26 Dec 1998 06:28:56 GMT
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I use russets for mashed potatoes and always put them back on the heat for a
few seconds after draining them to make sure there is no water left before I
add the milk. Sometimes I also heat the milk slightly, otherwise I pour it
down the side so it warms some on the way to the potatoes. Also, make sure
you're not over mashing them, as this will also cause them to become rather
gluey.
Hope his helps and Merry Christmas :)

kimberly

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From: (sf)
Date: Sun, 27 Dec 1998 05:33:57 GMT
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I've made lots of potato glue in my day and have discovered it's from
too much liquid.  Follow the instructions below, being very carful to
add a minimum of liquid.  Just mash and fluff with a fork.

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From: Chad Stroup <schatten21[at]pdq.net>
Date: Sat, 26 Dec 1998 01:08:33 -0600
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Bottom line is DO NOT OVERWHIP

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From: stan[at]thunder.temple.edu (Stan Horwitz)
Date: 26 Dec 1998 16:03:59 GMT
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Without knowing how you prepare your mashed potatoes, its not possible to
offer any specific suggestions. What I do when I make mahsed potatoes is
to peel and cut up some Russet potatoes. Boil them in water 'til they're
soft. Dump the water out of the pot. I than take a potato ricer (which can
be found at any cookwares store for around $10 - $20) and rice the potatoes
back into the pot in which they were boiled. I than pour in a bit of milk
and add a bit of butter, set the flame on low and mash the potatoes with
a potato masher until they're a nice consistency. I than taste and add more
butter and/or milk as appropriate.

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From: rdyoung[at]wcc.net (Bob Y.)
Date: Sat, 26 Dec 1998 19:02:52 GMT
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Stan Horwitz wrote:
> I than take a potato ricer (which can
>be found at any cookwares store for around $10 - $20) and rice the potatoes
>back into the pot in which they were boiled. I than pour in a bit of milk
>and add a bit of butter, set the flame on low and mash the potatoes with
>a potato masher until they're a nice consistency. 

Only point I would dispute, is mashing them after the potatoes have been riced.
If you rice them, just stir in the milk, butter, and seasonings with a fork
until the mixute is light and fluffy.

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From: Kate <k8login[at]my-dejanews.com>
Date: Sat, 26 Dec 1998 21:34:48 GMT
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Are you using cold milk?  I have found that letting my milk warm to room
temperature seems to work best to avoid gummy mashed potatoes.


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