Why are my mashed potatoes gummy?

When mashed potatoes are over-mixed they release a lot of starch which can make them develop a gummy texture. For this reason, I recommend mashing potatoes by hand instead of using an electric mixer. It'll give you more control of the mixing process. And only mixing until add-ins like milk, butter and sour cream are just combined.

Why are my mashed potatoes lumpy?

This can happen when potatoes are undercooked. To avoid this, make sure to cut your potatoes all the same size so they can cook evenly. Unlike cooking noodles, potatoes should be started in a pot of room temperature water (not boiling water) so the potatoes have a chance to cook at the perfect rate - both inside and out.

Why are my boiled potatoes soggy?

This can happen if the potatoes are boiled vigorously instead of gently. Or if they weren't drained completely after being boiled. You can either add more cooked potatoes to the mixture, or let the watery potatoes dry out for a bit in a warm oven.

Why are my freshly-made mashed potatoes cold?

This happens if cold milk and/or cold butter is mixed into the steaming hot potatoes. The milk should be warmed before adding it in, and the butter should be melted in the microwave then poured in.

Best potatoes for mashed potatoes?

Because of their high-starch content, Russet potatoes (Idaho potatoes) are my number 1 choice for making fluffy mashed potatoes. Another great choice is Yukon gold because of their natural buttery taste.

Best Sour Cream Mashed Potatoes

Description

These are the best sour cream mashed potatoes. They’re warm, buttery and creamy with a hint of tang. These are the fluffy mashed potatoes Grandma would serve for Thanksgiving dinner.

Ingredients

Units Scale

3 pounds Russet potatoes, scrubbed, peeled and cut into 1-inch cubes
1 cup whole milk, warmed in the microwave
8 tablespoons (1 stick) butter, melted
1/2 cup sour cream
Kosher salt, to taste
Black pepper, to taste
Optional garnishes: pats of butter, and fresh parsley or chives (chopped)

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Instructions

Add potatoes to a large pot of lightly salted (cold or room temperature) water on stovetop. The water level should be 2 inches above the potatoes. Boil potatoes for 10 minutes, or until fork tender.
Drain the potatoes in a colander to remove as much water as possible, then return them to the pot.
Pour warm milk and butter over the potatoes. Add in the sour cream, and a few pinches of salt and pepper. Mash just until smooth and creamy, or until they reach the desired consistency. It’s very important not to over-process the potatoes or they can develop a gummy texture. If more moisture is needed, add more melted butter (not milk).
Taste the potatoes. Add more salt and pepper to taste. But again, be careful not to overmix.
If desired, garnish the top with pats of butter, and fresh parsley or chives. Serve warm.

Notes

Make-Ahead Mashed Potatoes: Transfer to an airtight container and refrigerate overnight, or freeze for up to 1 month. To reheat cold mashed potatoes (not frozen), transfer to a baking dish and rewarm in a 350°F oven for 18 to 20 minutes, or until heated through. For frozen potatoes, thaw in the fridge overnight before reheating.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Sides
Method: Stovetop
Cuisine: American