I made a nice dinner tonight. Roasted chicken, stuffing, gravy, mashed
potatoes and asparagus. The potatoes were gummy however. I used a generic
bag on thin skinned brown potato. I cooked them like I always do, added a
little milk, salt and butter. I am wondering what happened!

Barb

BD said...

> I made a nice dinner tonight. Roasted chicken, stuffing, gravy, mashed
> potatoes and asparagus. The potatoes were gummy however. I used a
> generic bag on thin skinned brown potato. I cooked them like I always
> do, added a little milk, salt and butter. I am wondering what happened!
>
> Barb


Troll scale: 10

BD wrote:
> I made a nice dinner tonight. Roasted chicken, stuffing, gravy, mashed
> potatoes and asparagus. The potatoes were gummy however. I used a generic
> bag on thin skinned brown potato. I cooked them like I always do, added a
> little milk, salt and butter. I am wondering what happened!
>
> Barb
>
Did you mash them or whip them with a mixer? How exactly did you arrive
at "mashed" potatoes? That can make a big difference in the outcome.
I usually use my stand mixer and 99% of the time they come out
wonderfully, but if you overmix them the starch develops (I believe?)
and that is when you get into trouble with gumminess developing.

Christine Dabney said...

> On Sun, 08 Mar 2009 20:05:03 -0400, Goomba >
> wrote:
>
>>BD wrote:
>>> I made a nice dinner tonight. Roasted chicken, stuffing, gravy,
>>> mashed potatoes and asparagus. The potatoes were gummy however. I
>>> used a generic bag on thin skinned brown potato. I cooked them like I
>>> always do, added a little milk, salt and butter. I am wondering what
>>> happened!
>>>
>>> Barb
>>>
>>Did you mash them or whip them with a mixer? How exactly did you arrive
>>at "mashed" potatoes? That can make a big difference in the outcome.
>>I usually use my stand mixer and 99% of the time they come out
>>wonderfully, but if you overmix them the starch develops (I believe?)
>>and that is when you get into trouble with gumminess developing.
>
> It might also depend on the type of potatoes used. Some potatoes are
> just not as well suited for mashing, and might produce the result you
> achieved. Maybe that was the type in the bag?
>
> Russets/Idahoes, and Yukon Golds will produce good mashed potatoes,
> but again, the texture will be different between the two.
>
> Christine


What part of "I cooked them like I always do" didn't raise a troll flag???

Christine Dabney said...

> On Sun, 08 Mar 2009 19:23:26 -0500, Andy > wrote:
>
>
>>What part of "I cooked them like I always do" didn't raise a troll flag???
>
> Because the variety of potatoes CAN make a big difference, even if you
> cook them the same way.
>
> Christine


Christine,

The troll didn't mention a change in potato variety, did it?

Best,

Andy

Andy said...

> Christine Dabney said...
>
>> On Sun, 08 Mar 2009 19:23:26 -0500, Andy > wrote:
>>
>>
>>>What part of "I cooked them like I always do" didn't raise a troll
flag???
>>
>> Because the variety of potatoes CAN make a big difference, even if you
>> cook them the same way.
>>
>> Christine
>
>
> Christine,
>
> The troll didn't mention a change in potato variety, did it?
>
> Best,
>
> Andy


Of course, the best way to gum up mashed potatoes is to food process them
into paste.

Considering the lack of such pertinent information, it's a Troll.

Help a false, lost cause all you please.

Andy

Christine Dabney wrote:
> On Sun, 08 Mar 2009 19:23:26 -0500, Andy > wrote:
>
>
>> What part of "I cooked them like I always do" didn't raise a troll flag???
>
> Because the variety of potatoes CAN make a big difference, even if you
> cook them the same way.
>
> Christine

And it is a problem that is discussed here often enough to know it exists.

Christine Dabney said...

> On Sun, 08 Mar 2009 20:52:17 -0400, Goomba >
> wrote:
>
>>Christine Dabney wrote:
>>> On Sun, 08 Mar 2009 19:23:26 -0500, Andy > wrote:
>>>
>>>
>>>> What part of "I cooked them like I always do" didn't raise a troll
>>>> flag???
>>>
>>> Because the variety of potatoes CAN make a big difference, even if you
>>> cook them the same way.
>>>
>>> Christine
>>
>>And it is a problem that is discussed here often enough to know it
>>exists.
>
> Not only that, but this person has posted before in this group, and
> has contributed to discussions. I just did a profile search on this
> person, and she is NOT a troll....
>
> Christine


Well, you certainly went above and beyond your point of usefulness.

Andy

"Andy" > wrote in message ...
> Christine Dabney said...
>
>> On Sun, 08 Mar 2009 20:52:17 -0400, Goomba >
>> wrote:
>>
>>>Christine Dabney wrote:
>>>> On Sun, 08 Mar 2009 19:23:26 -0500, Andy > wrote:
>>>>
>>>>
>>>>> What part of "I cooked them like I always do" didn't raise a troll
>>>>> flag???
>>>>
>>>> Because the variety of potatoes CAN make a big difference, even if you
>>>> cook them the same way.
>>>>
>>>> Christine
>>>
>>>And it is a problem that is discussed here often enough to know it
>>>exists.
>>
>> Not only that, but this person has posted before in this group, and
>> has contributed to discussions. I just did a profile search on this
>> person, and she is NOT a troll....
>>
>> Christine
>
>
> Well, you certainly went above and beyond your point of usefulness.
>
> Andy

No, I'm not a troll! I used my kitchen aid mixer. Maybe I did over beat
the potatoes. They certainly were gummy.

Andy wrote:

> Well, you certainly went above and beyond your point of usefulness.

Dude ... maybe you should have stopped with that first Bud-Light at
breakfast. Just sayin ...

--Lin

Lin said...

> Andy wrote:
>
>> Well, you certainly went above and beyond your point of usefulness.
>
> Dude ... maybe you should have stopped with that first Bud-Light at
> breakfast. Just sayin ...
>
> --Lin


Lin,

Perhaps,

But my mashed potatoes come out perfect, time and time again.

Best,

Andy

On Sun, 08 Mar 2009 23:54:46 GMT, "BD" > wrote:

>I made a nice dinner tonight. Roasted chicken, stuffing, gravy, mashed
>potatoes and asparagus. The potatoes were gummy however. I used a generic
>bag on thin skinned brown potato. I cooked them like I always do, added a
>little milk, salt and butter. I am wondering what happened!
>
Too much liquid always makes mashed potatoes gummy and thin skinned
potatoes are not the idea potato to use anyway. Too much liquid can
mean just a tablespoon or two extra. BTDT. Awesome mashed potatoes
are not easy to make!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sun, 08 Mar 2009 19:39:40 -0500, Andy wrote:

> Christine Dabney said...
>
>> On Sun, 08 Mar 2009 19:23:26 -0500, Andy > wrote:
>>
>>>What part of "I cooked them like I always do" didn't raise a troll flag???
>>
>> Because the variety of potatoes CAN make a big difference, even if you
>> cook them the same way.
>>
>> Christine
>
> Christine,
>
> The troll didn't mention a change in potato variety, did it?
>
> Best,
>
> Andy

given the amount of rubbish you post here, it's pretty rich that you label
someone asking a legitimate question a troll.

blake

On Sun, 08 Mar 2009 20:06:56 -0500, Andy wrote:

> Christine Dabney said...
>
>> On Sun, 08 Mar 2009 20:52:17 -0400, Goomba >
>> wrote:
>>
>>>Christine Dabney wrote:
>>>> On Sun, 08 Mar 2009 19:23:26 -0500, Andy > wrote:
>>>>
>>>>> What part of "I cooked them like I always do" didn't raise a troll
>>>>> flag???
>>>>
>>>> Because the variety of potatoes CAN make a big difference, even if you
>>>> cook them the same way.
>>>>
>>>> Christine
>>>
>>>And it is a problem that is discussed here often enough to know it
>>>exists.
>>
>> Not only that, but this person has posted before in this group, and
>> has contributed to discussions. I just did a profile search on this
>> person, and she is NOT a troll....
>>
>> Christine
>
> Well, you certainly went above and beyond your point of usefulness.
>
> Andy

this is too funny. what, are you worried BD is hogging your precious air
time?

blake

On Sun, 08 Mar 2009 22:17:11 -0500, Andy wrote:

> Lin said...
>
>> Andy wrote:
>>
>>> Well, you certainly went above and beyond your point of usefulness.
>>
>> Dude ... maybe you should have stopped with that first Bud-Light at
>> breakfast. Just sayin ...
>>
>> --Lin
>
> Lin,
>
> Perhaps,
>
> But my mashed potatoes come out perfect, time and time again.
>
> Best,
>
> Andy

i'm so happy for you.

blake

"BD" > wrote in message
...
>I made a nice dinner tonight. Roasted chicken, stuffing, gravy, mashed
>potatoes and asparagus. The potatoes were gummy however. I used a generic
>bag on thin skinned brown potato. I cooked them like I always do, added a
>little milk, salt and butter. I am wondering what happened!


Potatoes taste different at different times of the year. They are a
seasonal food. Plus they can vary immensely from field to field or region
to region. The protein and starch content are never the same. Ditto for
water content. Sometimes you get bad results. I've had russets that were
so bitter I had to throw them out. It just happens.

Paul

"BD" > wrote in message
...
>I made a nice dinner tonight. Roasted chicken, stuffing, gravy, mashed
>potatoes and asparagus. The potatoes were gummy however. I used a generic
>bag on thin skinned brown potato. I cooked them like I always do, added a
>little milk, salt and butter. I am wondering what happened!
>
> Barb

Usually gummy potatoes come from over mixing.

Mix as little as possible and try not to use an electric mixer.

http://homecooking.about.com/od/howt...potscience.htm

Dimitri