My mashed potato is gluey

What it is

Use a ricer or a masher, not a food processor or a stick blender. Add warm fat and warm liquid, and stop as soon as it is smooth.

Why it works

Cooked potato is full of swollen starch granules. Gentle mashing leaves most intact; blades burst them and release long starch chains that make the mash stretchy and paste-like. Cold butter also makes you work it longer, which is why the fat is warmed.

When to use it

Mashed potato, potato-topped pies, gnocchi, potato bread.

What goes wrong

A food processor; over-mixing after the liquid goes in; a waxy variety where a floury one was wanted; water left in the pan so it needs beating to come together.

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My braise is still tough Almost always not cooked long enough, not cooked too long.
My bread is dense Either the yeast did not work, the gluten cannot hold gas, or it was baked before it had risen.
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My fried food is greasy The oil was too cool, or the pan was too full, which is the same thing.
My garlic tastes bitter Garlic burns far faster than onion, and burnt garlic is bitter all the way through a dish.
My sauce has split The droplets got large enough to find each other. It can usually be rebuilt.
My vegetables went watery They were crowded, so their own steam could not leave.

My mashed potato is gluey

What it is

Why it works

When to use it

What goes wrong

More on this shelf

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