Stand mixer lesson
Potato starch becomes gluey with excessive mechanical work. Use low speed, a short mix, and a flat beater rather than a whisk.
Warm dairy absorbs more readily and keeps the potatoes hot without requiring extra mixing.
Avoiding overmixing
Creamy Stand Mixer Mashed Potatoes
Published
Use the flat beater briefly at low speed for smooth potatoes without developing a gluey texture.
What you need
- 3 pounds Yukon Gold potatoes, peeled and cut evenly
- 1 tablespoon kosher salt, plus more to taste
- 6 tablespoons unsalted butter
- 3/4 cup whole milk or half-and-half, warmed
- 1/4 teaspoon black pepper
Method
- Cover the potatoes with cold salted water, bring to a simmer, and cook until completely tender, 18 to 22 minutes.
- Drain well and return to the hot pot for 1 minute to release surface moisture. Transfer to the mixer bowl while hot.
- Fit the flat beater and mix on the lowest speed just until broken down. Add the butter, then stream in warm milk only until creamy.
- Stop immediately, season with salt and pepper, and finish folding by hand if needed.
Hold safely
Serve promptly or keep hot above 140 degrees F for a short service period. Refrigerate leftovers within two hours.
Reheat gently with a splash of milk rather than beating them again.
Products that fit this avoiding overmixing
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Hamilton Beach Seven-Speed Mixer
Hamilton Beach Seven-Speed Mixer makes sense for occasional bakers who want a dependable stand mixer without paying for a premium brand.
Cuisinart SM-50 Stand Mixer
Cuisinart SM-50 Stand Mixer is the one to buy when you want a full-size stand mixer experience while keeping the spend under control.
Safety note: Use heat-safe gloves for the hot bowl and keep steam and hot liquid away from the motor base and cord.