This dinner disaster can start as early as using the wrong potatoes. Waxy potatoes, such as Red Rose, White Rose, and Yukon Gold varieties, are best suited for boiling and mashing because they have less starch and a higher moisture content.
Overcooking and improper draining also contribute to this problem, but by far the biggest culprit is overworking the potatoes. If you are using your electric mixer or food processor to mash your potatoes, you’ll probably beat them to death and end up with wallpaper paste. It is best to use a potato masher, or even better, pass the potatoes through a ricer or food mill before mixing them with butter and hot milk—these gadgets are gentler on the starch cells, and they’ll also prevent lumps.
If you simply don't have the time to hand mash potatoes and don't own a ricer or food mill, adding a tablespoon of mayonnaise along with the milk and butter will make potatoes creamy without changing the flavor. Other options to consider are using sour milk or sour cream in your mashed potatoes. It's a tasty variation which doesn't take away the charm of the original. Don't forget to salt and pepper to taste. Wallpaper paste is a starch without flavor.
Enjoy the season!
Chef Phil
