Sh&%&y Potatoes!!!1!

God help me, I hate spuds.

I have tried multiple variations of mashed potato recipes. MC@H, the CS version.... All with the same results. My potatoes never get soft. I've doubled and tripled the times, and I still end up with potatoes that can barely be pushed through a ricer. I've broken two ricers trying. What the fuck is going on? Do potatoes in the UK just not mash?

Passing them through a #50 sieve is brutal, but it will turn them into a softer puree. But I cant believe it's supposed to be this hard or take this long. What am I doing wrong? I have tried "baking" potatoes, Maris Piper, and "Red" potatoes. All were way too tough at the end of the allotted time to pass through a ricer or sieve.

What UK potato will actually get tender in anything near the recipe times?

Seth

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Comments

jordan_poudrier_74905

If you have hard water then the calcium prevents the breakdown of cells. Try doing a test with a jug of bottled water to see if this helps.

coryhansen78

I know virtually nothing about UK potatoes, but these are sous vide cooked, right? - are you ramping up the bath temp with the potatoes in the bag? Maybe they are spending too much time between 130-140ºF (sorry, I'm fahrenheit for sous vide still...) where the enzymes strengthen the pectins....?

Just a wild-ass guess...

Samuel_68313

I've had great results with Maris Piper myself. Charlotte work wonderfully for a pomme purée as well. Times vary a bit for all kinds of reasons, but if it's undercooked then it's not going to work, just try eating it before passing it through a ricer or sieve, if it's not cooked enough then cook it a bit longer.

stenehjemj

I'd also start by checking the calcium levels in your water. Calcium cross-links pectins and keeps some vegetables very firm even after they are boiled for a long time.

tony_103498

Im using marfonas at the moment. They seem to be really good for mash.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

First of all, if you are doing sous vide check that the temp is correct with a separate thermometer. Keep in mind if its not hot enough it will never get cooked no matter how long its in (with in reason). I had this happen with an old VWR unit i had.

Seth_Ratner_91225

Some follow up for those of you nice enough to help:

I tried again, using the CS recipe, but this time instead of 30 mins I left them in for 90, and I kicked the bath temp up to 91.5. Great success! The potatoes passed easily through a ricer, and with the usual ass-pain that comes with passing anything through a lab sieve (#50).

I used King Edward potatoes, red with a somewhat waxy skin, sliced into 1/2 inch or less pieces.

I'm going to do some tests boiling potatoes in tap water and distilled water, just to see if our water is hard enough to make a difference. The effects in a spherefication bath are easily seen, so maybe the calcium was screwing with the potatoes too.

Thanks!