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    You are in: Home / Community Forums / New Members Area / Lumpy Mashed Potatoes
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    Lumpy Mashed Potatoes

    kant-cook
    Sun Jul 21, 2013 2:19 am
    Regular "Line Cook" Poster
    Hello,

    I am not sure if this is the correct place to ask this question, but I made my first and second mashed potatoes ever this week. (made my first ever potato salad the week before) I am trying to recreate my moms, lumpy gooey mashed potatoes. I love lumpy gooey mashed potatoes!!! Now that I have made it two times, it doesn't taste as wonderful as her's did. Her's seemed both seriously creamier and much lumpier.

    I put a little milk, butter and salt in mine, and left the skins on (love the potato skin). I am happy that I made my own, but it seemed like hers were in a whole different class than mine. What could she have put in the mashed potatoes to make it goo-ier, richer and lumpier.

    Mine tastes so basic. Her's seemed richer. I'd appreciate your help.
    duonyte
    Sun Jul 21, 2013 9:51 am
    Forum Host
    The best place for this kind of question is the Cooking Q&A forum - it's one of the choices in the drop down. Richer usually comes from adding some sour cream or using cream instead of milk in the potatoes. Lumpiness comes, of course, from not mashing thoroughly,. Gooeyness is a hard one - that suggest something like beating with a mixer, which can create a gooey texture that most don't care for, but it also would wipe out any lumps. Maybe some cheese added to the mash?
    Molly53
    Sun Jul 21, 2013 10:58 am
    Forum Host
    kant-cook wrote:
    Hello,

    I am not sure if this is the correct place to ask this question, but I made my first and second mashed potatoes ever this week. (made my first ever potato salad the week before) I am trying to recreate my moms, lumpy gooey mashed potatoes. I love lumpy gooey mashed potatoes!!! Now that I have made it two times, it doesn't taste as wonderful as her's did. Her's seemed both seriously creamier and much lumpier.

    I put a little milk, butter and salt in mine, and left the skins on (love the potato skin). I am happy that I made my own, but it seemed like hers were in a whole different class than mine. What could she have put in the mashed potatoes to make it goo-ier, richer and lumpier.

    Mine tastes so basic. Her's seemed richer. I'd appreciate your help.
    Can mom help you?

    Take a look at Make-Ahead Mashed/Smashed Potatoes or Smashed Red Potatoes With Parmesan Basil Butter (links). They're very highly rated by some of the best cooks on the site.

    If you give the recipe a try, reviews are very much appreciated. See HOW TO WRITE A GREAT REVIEW (link) for more information. Leave zero stars for comments only.

    Welcome to food.com. It's really nice to meet a new friend. If there's anything we can do to help you navigate the site, please feel free to ask. icon_smile.gif
    Domestic Goddess
    Sun Aug 11, 2013 4:31 pm
    Food.com Groupie
    kant-cook wrote:
    Hello, I am not sure if this is the correct place to ask this question, but I made my first and second mashed potatoes ever this week. (made my first ever potato salad the week before) I am trying to recreate my moms, lumpy gooey mashed potatoes. I love lumpy gooey mashed potatoes!!! Now that I have made it two times, it doesn't taste as wonderful as her's did. Her's seemed both seriously creamier and much lumpier.

    I put a little milk, butter and salt in mine, and left the skins on (love the potato skin). I am happy that I made my own, but it seemed like hers were in a whole different class than mine. What could she have put in the mashed potatoes to make it goo-ier, richer and lumpier.

    Mine tastes so basic. Her's seemed richer. I'd appreciate your help.


    kant-cook, when mixing the potatoes, I just use a hand held potato masher, and mix til potatoes are mashed, but not overly mashed, so I'm garanteed to have just the right amount of lumps in my potatoes, plus to make them creamier, I only add heavy whipping cream (plus real butter) to my mashed potatoes. I've always found, the secret to making really delicious mashed potatoes, is to add heavy cream to them, and not adding any sort of reduced fat milk. Also, when adding the heavy cream and butter, I first heat the cream and butter in a small saucepan on the stove, then add it to the mashed taters, afterwards, I do sprinkle in some ground black pepper, and some Mrs. Dash Table Blend Seasoning.

    By the way kant-cook, welcome to food.com!
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