How to master the technique for ultra-smooth, non-gluey mashed potatoes
In short: Achieving a perfect mash is often a battle against a gluey texture. This video explores a low-temperature blanching method designed to ensure a smooth, velvety consistency every time you cook.
Rather than a strict recipe, the process focuses on a specific procedure: slicing potatoes into smaller pieces than usual and covering them with water. The key is to hold the potatoes at a sub-simmering temperature for approximately 20 minutes. This low-temperature step is what virtually assures a non-gluey texture.
After the initial blanching, you can either finish cooking them at a simmer or, for a more dramatic effect, drain and cool the pieces completely before simmering them until soft. While a ricer provides the finest texture, using beaters is also effective. To finish, you might incorporate butter, salt, pepper, green onions, and even a raw egg yolk swirled in at the table.
Opens the Intellect+ feed with this card first. Swipe up for the next one.
Sources
- Summary by Intellect · source: The trick for ultra-smooth, not-gluey mashed potatoes
To cite this card, link to https://intellectplus.co.uk/app/food-the-trick-for-ultra-smooth-not-gluey-mashed-potatoes.
How we source, check and correct cards: Editorial standards.
General information, not professional advice. Spotted an error? Flag the card or see corrections and complaints.
Intellect Plus is a visual educational discovery platform for exploring fascinating facts and ideas. Brain Food, Not Brain Rot. What is Intellect Plus?
Related
More in Cooking techniques · More in Food & Drink · Latest · A–Z · All topics
