Potato mash is an excellent side dish for a variety of meals, but they are a little less tasty when they have a sticky and sticky texture. Unfortunately, there is no magic ingredient that can return your potatoes to a more fluffy state – but that doesn't mean your current lot has to go to waste! Instead, make a new, smaller batch of fluffy mashed potatoes to blend in with the sticky ones. If you are looking for a less time consuming process you can transfer your glued mashed potatoes to a baking sheet and sprinkle them with some ingredients to make a gratin. With a little extra time and creativity, you are ready to serve a delicious potato bakery!
[ Edit ] Ingredients
[ Edit ] Fluffy mashed potatoes
- cold water
- of butter
- ] cream or milk
[ Edit ] Mashed potato gratin
- Mashed potatoes, glue
- ¼ cup (25 g) bread crumbs
- ½ cup (50 g) g) parmesan cheese, grated
- ¼ cup (55 g) butter
[ Edit ] Step
[ Edit ] Mix with Fluffier Potatoes
- Use a mix of russet and Yukon Gold potatoes when you make a new batch. Choose a combination of waxy and starchy potatoes to give your dish a good texture and taste. While waxy potatoes are known for their flavor, you don't want them to be the only potato in your recipe, because they don't mash either. Use about potatoes per gummy potato mash. 
- Most often, glue-sticky potatoes are caused by a large amount of waxy potatoes being overworked and mashed in the cooking process.
- Boil the potatoes in boiling water to make them soft. Rinse, scrub and peel your potatoes, then place them in a pot. Pour cold water over the potato before turning the hob on high heat. To prevent the potato parts from boiling or overcooking, make sure all parts are cooked evenly and simultaneously. Avoid getting the water to a boiling level – let it rest on a high simmer instead. 
- While it may seem like a time saver to preheat your water, you may end up giving your potatoes an inconsistent structure.
- Mash the potatoes by hand to prevent them from becoming gummy. Use a potato masher to prepare your potatoes carefully but effectively. If you use a food processor you will drop too much starch into the potatoes, making them extra gummy and gummy. Instead, try mashing the potatoes by hand with slow, methodical movements to break the potatoes. 
- Add the cream and butter to the potatoes after they are at room temperature. Let butter and cream or milk sit outside the fridge before mixing them in mashed potatoes. Adding the ingredients while they are still cold will lower the potato temperature, making it more difficult for dairy products to absorb. Instead, wait 15-30 minutes for these ingredients to be at room temperature before mixing them in the bowl. 
- You can also heat the butter and cream on the stove before putting them in mashed potatoes.
- Mix the new mashed potatoes into the sticky batch to even out the texture. Stir in the new and fluffy mashed potatoes in the existing batch. Use a spatula to combine both parts, stirring them together with slow, gentle movements. Make sure you have mixed the potatoes carefully before serving. 
- If you stir the potatoes too much, they may end up glueing again.
- If you do not want to be overloaded with mashed potatoes, try mixing gummy and fluffy mashed potatoes in a ratio of 2: 1.
- If you do not mind having extra potatoes and want to remove traces of gluey texture, you can try mixing the two batches in a 1: 1 ratio. Experiment until you find a texture that you like!
[ Edit ] Create a Gratin
- Preheat the oven to. Let the oven heat while you get the rest of the ingredients together. In addition, place the oven rack in the middle so that the bowl can cook properly without being burnt. 
- If the rack is too high, your potato bowl can overcook.
- Smooth out the sticky potatoes in a thin layer over an ovenproof casserole dish. Use a large spoon or rubber spatula and spread the potato on the bottom of a baking sheet. Try to get the potatoes in an even layer so that they can cook properly so that the structure is not inconsistent. 
- Try to use a pan that is at least deep.
- Sprinkle a few crumbs over the bowl to give some flavor. Take ¼ cup (25 g) of bread crumbs and place them over mashed potatoes. While you do not want them to be overwhelming, you want enough to be added so that there is an even layer over the gratin. To save time, you can try using store-bought bread crumbs for this part of the process. 
- Use ¼ cup (25 g) of bread crumbs for every 2 large potatoes used. 
- If you have some extra time on your hands, consider making your own bread crumbs.
- Cover mashed potatoes in a thin layer of cheese. Take ½ cup (50 g) grated Romano or Parmesan cheese and spread it over the potato and bread crumbs. Try to sprinkle the cheese in as evenly as possible so that all parts of the gratin are equally cheesy. 
- Use ½ cup (50 g) grated cheese for all potatoes.   If you prefer a different flavor, try using ½ cup with another grated cheese, like cheddar.
- Top the potatoes evenly with ¼ cup (55 g) of butter. Cut a few pieces of room temperature butter over the potatoes, bread crumbs and cheese. Cut small pieces of butter and spread them on the surface of the gratin. While not covering the entire bowl, try to spread these butter stains so that the bowl is evenly covered. 
- Use ¼ cup (55 g) of butter for all used potatoes.
- You can also melt the butter if you want to spread it more easily. 
- Bake the dish for at least 10-15 minutes, or until the top is golden brown. Place the gratin on the middle rack of the oven and let it cook. If possible, keep the oven lit so you can see how cooked the dish is. If the gratin does not look golden brown after 10-15 minutes of baking time, place it in the oven for another 5 minutes. When the bowl looks sharp on top, remove it from the oven and let it cool. 
[ Edit ] Things You Need
[ Edit ] Mixing with Fluffier Potatis
- Potato masher
- Rubber spatula
[ Edit ] Create a Gratin
- Baking plate
- Rubber spatula
[ Edit ]  References
- ↑ https://www.bonappetit.com/test-kitchen/common- mistake / article / 9-mashed-potato mistake
- ↑ https: // www. bonappetit.com/test-kitchen/common-mistakes/article/9-mashed-potato-mistakes
- [1945 https://www.cookinglight.com/cooking-101/techniques/cooking-questions-tips? slide = 137719 # 137719
- [1945 https://www.thekitchn.com/5-mistakes- avoiding-when-doing-mash-212271
- [1945 https://www.foodnetwork .ca / holidays / blog / turkey-problems-how-to-fix-your-worst-vacation-cooking-ka tastrofer /
- ↑ https://www.today.com/home/thanksgiving-cooking-fail-fixes-burnt- pie stickers-potatoes-burnt-1D80314537
- ↑ https: // www .foodnetwork.ca / horse / blog / turkey-trouble-how-to-fix-your-worst-holiday-cooking-disasters /
- ↑ https://www.today.com/home/thanksgiving- cooking-fail-fixes-burnt-pie-gluey-mashed-potatoes-burned-1D80314537
- [1945 https: //www.allrecipes.com/recipe/215954/mashed-potato-gratin/
- ↑ https://www.today.com/home/thanksgiving-cooking-fail-fixes-burnt-pie- glue-potatismos-burnt-1D80314537
- [1945 https://www.epicurious.com / recipes / food / views / mashed-potato-and-turnip-gratin-109268
- ↑ https://www.epicurious.com/recipes/food/views/mashed-potato-and-turnip-gratin -109268 Chapter19659077vard ↑ https://www.allrecipes.com/video/3920/how- fixa-klister-potatismos /
- ↑ https://www.allrecipes.com/ video / 3920 / how-to-fix-gluey-mashed-potatoes /