Getting a smooth, lump-free non-gummy potato for the table is not hard,
just takes time.
Start with peeled and large diced potato, try to have the same size cubes for even cooking.
Place in a steamer for 10 minutes, rinse under hot water and return. May take 30 to 50 minutes to cook until fork tender. While steaming, melt a stick of butter slowly in a
small pot, when melted add milk and heat.
Amounts are based on amount of potato and
how thick you want the final product.
When the potatoes are cooked, drain and rice.
Over working makes bad product, so work a few cups at a time. Add some milk/butter to riced and wisk gently to
combine, do not over mix or use electric mixers.
Salt and pepper can be added when heating milk or at the table.
The reason for glue like potato is the natural starch, by steaming and rinsing, the starch is removed.
Same with not mixing with electric, starch forms as potatoes are worked. Heating butter and milk stops the starch that can form when cold hits the hot potatoes.
This type of cooking also makes it better to freeze and store, just reheat and
remember not to over work, folding is better on reheating.
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