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Mashed Potatoes with Immersion Blender

Anyone have thoughts on how to make good mashed potatoes with an immersion blender. I see the potatoes gutting too gummy - and, yes, I'm sometimes too lazy to bring out the stand mixer.

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  1. What did your potatoes do to deserve being gluified by an immersion blender?
    An immersion blender will make the potatoes gummy. I can see whipping them with a hand mixer or stand mixer (I used to enjoy the potatoes that way), but no, not sharp blades whirring at high speed.
    JMO, YMMV ;-)

    2 Replies
    1. re: monavano

      You're right, this does sound like a cruel thing to do to potatoes. I'm probably just immersion happy since receiving one for Christmas.

      1. re: stephenzr

        I understand- I love mine, but lately, it's been getting a bit jealous of my Vitamix ;-)

    2. Might work if you retrograde the starch first.

      1. You can't, unless you want aligot, in which case go for it.

        Gluey mashed potatoes are one of the nastiest things ever, well that and mushy peas.

        1. My lazy way of making mash is to use a ziploc and a mallet or just a masher in a pot.

          1 Reply
          1. re: dave_c

            ziploc+mallet.... what a great idea.

            totally stealing that

          2. I don't mind lumps in mashed potatoes so I've never used an electric appliance to mash - just a pastry blender, a masher, or a fork. I think you could fork-mash first, then on-off buzz with the stick blender, lifting it up and repositioning each time. But you aren't going to get totally smooth potatoes that way.

            2 Replies
            1. re: greygarious

              I hadn't considered using a pastry blender. Besides it being pretty darn hot I could see that being rather effective. I don't mind lumps but my wife likes smooth.

              1. re: greygarious

                I like lumpy mashed potatoes so I use a wire masher most often. A ricer if I want to avoid any lumps for whatever reason.

              2. Food Mills make the best mashed potatoes. So light and airy!

                3 Replies
                  1. re: monavano

                    With a ricer you have to lock and load more often than with a food mill but I prefer the ricer. Easy and quick clean up.

                  2. re: Veggie Liv

                    Another vote for food mills! They also get rid of the skins.

                  3. I like the lumpy texture you get from a masher, but I once saw a friend use her hand-held electric beaters to whip her potatoes. They did not seem to object, and were definitely fluffy. Since you want to play with your new toy (I can relate), maybe you could try mashing with a fork or potato masher first, then add some extra milk/cream and use the whisk attachment on your immersion blender. Make sure it's a sturdy one, though.

                    1. I was going to suggest the same thing. Have you got a little hand mixer? I think that's the best. Mine got gluey with the immersion blender too.

                      1. Ditto what others have said about the gluey taters. While I have used the hand mixer on mashed potatoes, it's been a long time. Sho omething about fluffy, whipped potatoes reminds me too much of fake school mash. I prefer a rustic mash...besides...peels don't behave well with the mixer. I haven't peeled a potato in years!