Is it possible to over boil potatoes

Add 1 cup of water to the pot and place the potatoes on top of the trivet. Close and lock the lid, and cook at high pressure for 10 minutes. Release the pressure using a quick release. Transfer the potatoes to a large bowl and mash with a potato masher, ricer or electric mixer. What tool should you use to mash? This is the method to use if you leave the peel on your potatoes. No masher? No problem. Use a large fork with sturdy prongs and mash the potatoes against the side of the bowl.

A ricer pushes the potato through a grid, making small crumbles that resemble rice. They practically melt together as you stir in flavorings, resulting in a velvety-smooth texture. The mixer breaks up potatoes and whips air into them at the same time. Stir your favorite flavorings into the hot potatoes just until combined. Season with black or white pepper to taste.

After you mash your potatoes, stir in any of these super-easy, traditional mashed-potato flavorings. Rosemary Mashed Potatoes. Want something different in your mashed potatoes? Stir in any of these extra-special flavorings along with 1 cup warm buttermilk or low-fat milk. Spread on a baking sheet. Remove from oven; stir in 2 tablespoons dry sherry. Add 4 cups thinly sliced leeks whites and greens from about 2 large leeks.

Cook, stirring, until soft and beginning to brown, 4 to 8 minutes. The potatoes are done when tender. If you plan to use them right away but are finishing up with other dishes, simply drain the potatoes after cooking and keep them warm in the pot with the lid on. If you plan to use them the same day, but not until later, leave the water and potatoes in the pot with the lid on.

Put the pot over high heat and bring to a boil. Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Fill a pot with one inch of water and put a steamer basket inside. Place the potatoes in the steamer basket and bring water to a boil. Cover and cook until potatoes are tender, 10 to 15 minutes. Sometimes, my potatoes disintegrate after you boil them?

When these are cooked, they absorb more water than usual and, as a result, fall apart at the end of cooking. Next time, make sure you cook the potatoes fully by inserting a fork into them before taking them off the heat. Do not wrap potatoes in aluminum foil for baking. All that stirring not only eliminated most of the water, it mashed the potatoes and they were smooth.

No one noticed a thing. The day was saved and my sister-in-law was grateful. We have to stick together, right? Less water in the potatoes allow for the potatoes to absorb more butter and cream.

Give this a try when you accidentally over boiled your potatoes or starches and avoid a confrontation with Marie Barone! No, it won't make the potatoes gluey because you are mixing while evaporating the excess water. It's different than if you were just using a mixer to mash the potatoes. The potatoes are already soft from overcooking so they mash while you stir.

Actually, many restaurants use this technique when making mashed potatoes. The potatoes are drained then returned to the pot to remove excess water.

The potatoes dry out so when the cream or milk is added, they soak up the cream and butter making them more flavorful. As I wrote in the post, the mashed potatoes were saved that Thanksgiving day and were quite tasty. Hope this helps! Email Facebook Instagram Pinterest Twitter. Course: Side. Author: Natalie Gregory.