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Mashed Potatoes with Immersion Blender

s
stephenzr Jan 21, 2011 09:49 AM

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.

  1. monavano Jan 21, 2011 09:55 AM

    What did your potatoes do to deserve being gluified by an immersion blender?
    Kidding!
    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
      s
      stephenzr Jan 21, 2011 11:41 AM

      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
        monavano Jan 21, 2011 12:11 PM

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

    2. r
      rob1234 Jan 21, 2011 10:53 AM

      Might work if you retrograde the starch first.

      1. j
        jameshig Jan 21, 2011 10:57 AM

        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. dave_c Jan 21, 2011 10:58 AM

          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
            mattstolz Jan 21, 2011 07:36 PM

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

            totally stealing that

          2. greygarious Jan 21, 2011 11:03 AM

            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
              s
              stephenzr Jan 21, 2011 11:40 AM

              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
                scubadoo97 Jan 21, 2011 05:25 PM

                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. Veggie Liv Jan 21, 2011 11:15 AM

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

                3 Replies
                1. re: Veggie Liv
                  monavano Jan 21, 2011 11:17 AM

                  And ricers!

                  1. re: monavano
                    scubadoo97 Jan 21, 2011 05:21 PM

                    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
                    j
                    jlafler Jan 21, 2011 08:23 PM

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

                  3. i
                    Isolda Jan 21, 2011 11:59 AM

                    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. j
                      jvanderh Jan 21, 2011 12:53 PM

                      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. VeggieHead Jan 21, 2011 08:27 PM

                        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!

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