Don't try beating potatoes in a food processor: the fast spinning motion will develop the gluten in the potatoes and turn them into a gray, sticky mass. You can use an electric beater if your potatoes are mealy — russet or Idahos.
Ingredients
4 cups
Step 1
Peel the potatoes and cut them into quarters. Put them in a pan and just cover them with cold water. Bring them to a boil and boil gently for 15-20 minutes or until tender when pierced with a fork. Drain very well and return to very low heat. Add 1/2 cup hot milk and the butter and start mashing with a potato masher or a fork (or put them through a potato ricer), smoothing out all the lumps. When you have worked the potatoes free of the lumps, transfer to a warm bowl and whip with a fork or whisk until light and fluffy, adding the remaining milk, if necessary, and salt and pepper to taste. Serve immediately, or keep hot, uncovered, in a double boiler.
Potato Cakes.
Step 2
Using leftover mashed potatoes, shape into small flat cakes. Dip lightly in flour, shake off any excess, and brown each side in hot bacon fat or butter over medium heat.
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Reviews (5)
Back to TopPotatoes are gluten-free. Overmashing them will make them heavy and glue-like, but there is no gluten (from grains wheat, rye and barley) involved. White or red potatoes work best in this recipe. Stick to Russets for baking.
JennyLynn
Cary, NC
3/29/2010
Personally I like to use white pepper to avoid speckled potatoes. Also, note that there is no gluten in potatoes; it is a protein found in things like wheat and barley. Using a food processor simply frees up the starch from the potato, allowing water into it and creating a stickier product. In culinary school we called such potatoes "whipped" instead of "mashed" which are lumpy like this wonderfully simple recipe.
skinnychef1
St. Paul, MN
3/10/2007
Great basic recipe, especially for beginners like me. Adding a bit of roasted garlic also adds some punch.
Anonymous
Toronto, Ontario Canada
11/20/2003
A bit bland. Guess I'm used to my Southern style (and very butter) mashed potatoes. These needed the gravy.
Anonymous
San Diego, CA
3/4/2001
Great basic recipe. Best part is they held up in a double boiler longer than I intended. They did stiffen a bit, but just add a little more warm milk, whip 'em again, adjust seasoning and they're ready when you are.
Anonymous
Kansas City
3/1/1999
