Whipped (mashed) potatoes

[dsh122]

I would guess that most likely reheating too quickly, causing the starch molecules to break down thus releasing the water that was bound to them. Also are you using low fat or skim milk? If so, those lower fat to liquid ratio dairy products may be adding to that scenario.

 

[Fastdavy]

Try making them with canned milk and see if that does not nake a difference.

 

[dsh122]

I wouldn't necessarily abandon the microwave, maybe just reheat in a couple of 2-3 minute (depending on the amount of potatoes) spurts and stir in between.

 

[PixelHerder]

Instead of mik, try using half the amount of cream. I don't use milk in mine at all.

My mom makes hers with a little bechamel sauce (flour and butter and milk) and it's real tasty It takes a bit longer which is why I just use cream...

 

[okiedokie]

add a couple tablespoons of instant dry potato powder, you can get them to the exact thickness you want.

 

[justdoitinnj]

Hi...I've never posted here before but joined up awhile ago.
I had this same thing happen with mashed potatos here too.
I found out (thru watching the cooking channel on tv) that I was
using the wrong type of taters for mashing.
If I used white or red taters mine did the same thing.
Now I use baking taters for mashing and have no trouble with them
at all....even when reheating.
I always use whole milk and butter in mine.
For special occasions I use heavy cream and butter.
Goooooooooooooooood !!!

 

[Dashriprock3172]

I just like to make mine into patties and fry them. I am in the south and we fry anything leftover

 

[bedbugy]

when you re heat mashed spuds always steam them for a few seconds yummy

 

[justdoitinnj]

Anyone here like grits ...or maybe polenta...as a substitute for spuds?

 

[justsimon]

Instead of mik, try using half the amount of cream. I don't use milk in mine at all.

Seconded... use cream.

 

[chas007]

Hmm.... when you reheat them in the microwave do you cover them ??

Reason I ask is that I had a situation with oatmeal which I like very thick. When I tried to reheat some in the microwave I kept the lid loosely on the bowl. This created very soupy oatmeal.

I then realized that the steam was building up in the bowl and condensing thus making my oatmeal soupy.
I retried without the lid and all was fine

 

[Nonimus]

Meh! Don't you guys have packet-mash? You know that de-hydrated crap you deluge in hot hot water and add butter and milk?

 

[spooger]

i always add some reduced fat cream cheese when creaming them...the cheese melts thoroughly into the hot mixture, adding taste and texture...

then when you re-heat, the cream cheese holds them from leaking...

i also like to mash mine with a strong spoon....that leaves some lumpiness and stick-to-it-ness .... but i like whipped potatoes also....

my mouth is drooling.....let's have a spud party...

i must add this.....TRUE story....

one year i was helping a friend put together her Halloween party ... when another guy who was to help arrived......

he rang the bell and when Gail opened the back door...there he stood....NAKED....he had a stiff BONER on.....with a cored out potato SLID ONTO HIS DICK......

he says to gail...."It's my costume.....Guess who I am".....A DICK-TATER....Gail was hysterical......needless to say he had another costume for later......

I j/o'd for a while imagining him out there in his car stroking his meat to get it hard ....and then dash to the door .... and he was a hottie.....

sorry....

 

[tonyboy]

Whipped potatos don't usually reheat as well as plain mashed. Take what you think you will be serving and whip them up. Mash the rest if you wish or just store them cubed to mash or whip up later.
I agree with what someone wrote ^ though. I always save the leftover mashed potatos to make fried cakes with.
All you do is bring the leftovers to room temp, add a slightly beaten egg (or part of a beaten egg, depending on how many potatoes you have left), add some chopped onion and fry. Don't need to use much oil either. The thinner you make the patties the crisper they will be, plus cuts down on the cooking time. BTW- cook up several batches. They freeze well and are great to defrost and heat up for a quick side dish.

 

[mexamor]

It can also depend on how long you have them in the refrigerator. russets do make the best mashed/whipped potatoes. I always add the butter first, I am very generous on butter 2 sticks for 10 to 15 servings and add some canned milk at the very last for the desired texture. I also add salt and pepepr at the begining and sometimes I add parsly to the mix. Adding the butter first gives the potatoes a slightly different texture and taste, it also reduses the starchy texture you get sometimes. Mixing varieties also can be fun, russet with yams for example.

 

[Nonimus]

mexamor

Oh! Now there's a thought. I've never mixed yams and white potatoes together.

Segragation!

 

[Nonimus]

Yes. How terribly unPC of me.

I usually add brown sugar to my yams too.

Although I do wonder if the color when mashed together for "mashed" potatoes if they wouldn't come out looking like baby poo.

Not only did that quell my hunger pangs - but it also put me off my morning coffee.

 

[cockman1701]

The best use for left over mashed potatos....Make potato candy. Yummy!!

 

[Nonimus]

Potato candy? What and How?

 

[cockman1701]

Ah, I'm glad you asked.

Add powdered sugar to mashed potatos until you can roll it out like pie dough.
Spread on peanut butter, roll it up, wrap it waxed paper and refrigerate. Then slice and enjoy.

It's been a while but I think that's it.