Tag: Potato ricer

According to food science, potatoes contain starch granules that, when overworked, rupture and release a sticky gel, confirming that you can indeed overdo mashed potatoes and turn them gummy. This common cooking mishap can be easily avoided by understanding the right techniques and tools.

While many assume milk is the key to restaurant mashed potatoes, this isn't always the case. Restaurants often use high-fat ingredients such as heavy cream or butter to create the rich texture their customers love, and the specific approach varies depending on a variety of factors.