Mashed potato is a great accompaniment to many dishes, but is a little less tasty if it has a sticky or sticky consistency. Unfortunately, there's no magic ingredient that can get the potatoes back to the consistency you want, but no throwing the sticky mashed potatoes away! The trick is to make another mash with less potatoes and mix it with the sticky ones. If you want a solution that takes less time, place the sticky puree on a baking sheet and sprinkle some ingredients to make a gratin. Just a little time and creativity for you to serve and enjoy a delicious puree along with other dishes!
Puree in the right consistency
- 450 g of potatoes.
- 2 cups of cold water.
- 1 tablespoon of butter.
- ½ cup of heavy cream or milk.
Gratin mashed potato
- Sticky mashed potatoes.
- ¼ cup of bread flour.
- ½ cup of grated Parmesan cheese.
- ¼ cup of butter.
Method 1 of 2: Mix with a puree to the right consistency
Step 1. Use yacon potatoes and cupid to make the new puree
Mix waxy potatoes with floury potatoes so that the puree has a good consistency and flavor. Waxy potatoes are known for their flavor, but mashed them just wouldn't look good. Use about 450 g of potatoes for every kilo of mashed potatoes that are sticky.
It is quite common for mashed potatoes to become sticky because of too many waxy potatoes that have been mashed and over-mixed in the preparation
Step 2. Boil the potatoes to make them soft
Wash, rub and peel the potatoes. Place them in a pot along with two cups of cold water before placing them on high heat. To prevent some parts from overcooking or overcooking, do not let the water boil. Prefer to keep it simmering so that the potatoes cook evenly and simultaneously.
While the idea of heating the water first sounds good for speeding things up, it can leave potatoes with an inconsistent texture
Step 3. Mash the potatoes by hand so they don't get sticky
Use a potato masher to prepare the potatoes gently and efficiently. If you use a food processor, it will loosen a lot of starch from the potatoes, which makes them gooey and sticky. Prefer to knead them by hand making a slow and methodical movement to transform them into puree.
Did you know?
Boiling potatoes makes their starch cells bigger. Even though the goal is to break these cells down to create a good consistency, breaking them up too much is what makes the puree sticky.
Step 4. Add sour cream and butter to the potatoes after they have come to room temperature
Leave a spoonful of butter and half a cup of heavy cream or milk out of the fridge before mixing with the potatoes. If you add them while they are still cold, they will lower the temperature of the potatoes, which makes the dairy products harder to absorb. Wait 15 to 30 minutes for the ingredients to come to room temperature before mixing them into your puree.
You can also heat the butter and cream or milk on the stove before adding it to the potatoes
Step 5. Mix the new puree with the sticky to even out the texture
Add the new fluffy puree to the old one. Use a spatula to mix the two, making careful, slow movements. Make sure the two are well mixed before serving.
- If you stir too much, the puree mixture can get sticky again.
- If you don't want to get too much puree, try mixing the sticky puree with the new one at a ratio of two to one.
- If you don't mind the excess puree and want to get rid of any trace of the sticky consistency, try mixing the two in equal amounts. Taste until you reach the desired consistency.
Method 2 of 2: Make a mashed potato au gratin
Step 1. Preheat oven to 180 ºC
Let the oven heat up while you pick up the rest of the ingredients. Place the oven rack in the middle space so your mashed gratin can cook properly without burning.
If the grid is too high, the puree can be overdone
Step 2. Place the sticky puree in a safe ovenproof dish in a thin layer
Use a large spoon or rubber spatula to spread the potatoes in the bottom of a glass dish. Try to leave the puree in an even layer so that it bakes correctly and the texture is even.
Use a refractory that is at least 3 cm deep
Step 3. Place the bread flour on top to add more flavor
Take ¼ cup of flour and spread over the puree. Don't overdo it, but put an amount that forms an even layer over the gratin. To save time, buy ready-made flour.
- Use ¼ cup of breadcrumbs for every two large potatoes used in the mash.
- If you have time, make your own bread flour.
Step 4. Cover the puree with a thin layer of cheese
Take ½ cup of grated Parmesan cheese and spread over the puree and breadcrumbs. Try to make the cheese layer as even as possible so that the whole gratin has the same amount of cheese.
- Use ½ cup of grated cheese for every pound of mashed potatoes.
- If you prefer another flavor, try adding half a cup of another type of grated cheese, such as cheddar.
Step 5. Cover the puree with ¼ cup of butter evenly
Butter at room temperature over the puree, bread flour and cheese. Spread the butter over the entire surface of the gratin. Even if you can't make everything even, try to spread it as best you can so that the gratin has an even coverage.
- Use ¼ cup of butter for every pound of mashed potatoes.
- If you prefer, melt the butter to make it easier to spread.
Step 6. Bake the puree for 10 to 15 minutes or until the top is golden brown
Place the puree on the grill in the middle of the oven and let it cook. If possible, keep the oven light on so you can see the point of au gratin. If it's still not browned after 10 to 15 minutes in the oven, let it bake for another five minutes. Once it's crispy on top, take it out of the oven and let it cool.