The Biggest Mistake You're Making With Mashed Potatoes In Cottage Pie - Tasting Table (2024)

FAQs

How to stop mash potato sinking in shepherd's pie? ›

OUR TOP TIPS. To get really smooth, creamy mash, use a potato ricer or sieve. To stop the mash sinking into the filling, allow the meat to cool before topping with the mashed potato.

Garlic and herbs are added to boost flavor

Instead of boiling a few potatoes and mashing them plain, a lot of restaurant chefs like to apply a little more finesse. Garlic and herbs infused in butter and cream add a flavor boost without overpowering.

When too much starch gets released, the potatoes become gummy, gluey, and unappetizing. Overworking the potatoes can happen in a couple ways: either by simply handling them too much, or by using a food processor, blender, or similar tool, which mixes the potatoes too aggressively.

Liquid: Usually, this is where milk and butter comes into play, but for a dairy-free version, you could use broth instead. Just make sure you heat your liquid and add it a little at a time when your potatoes have been boiled and dried. Too much and you'll end up with a runny mess.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

Potatoes cook best when they're boiled gently, not vigorously. Keep the lid off the pan when you're cooking them to monitor the boil. And when they're done, drain them well—extra liquid still clinging to the potatoes could make them soggy, too.

Potato Ricer: A potato ricer produces incredibly smooth and fluffy mashed potatoes by pressing cooked potatoes through small holes. It's ideal for achieving a restaurant-quality texture.

Garlic – For savory depth of flavor. Unsalted butter – For richness and buttery flavor. Milk – It smooths the starchy potatoes into an incredibly creamy mash. Use whole milk for the creamiest results.

Heavy cream will make for the creamiest mashed potatoes, but whole milk or half and half will also work. Don't use anything with less fat than whole milk, otherwise, your potatoes won't be as flavorful or creamy.

Do you boil mashed potatoes covered or uncovered? ›

Cover pot with a lid, and cook, covered, until fork tender, about 15-20 minutes. You don't want them "mushy" or falling apart. Drain and steam: Drain water completely from pot and leave potatoes in the pot, covered with a lid, for about 10 minutes. This gives them time to dry out, which helps them to be extra fluffy.

For good measure: Be careful not to overcook potatoes you plan to mash, because the starch cells will break down and create a sticky mash. Cook them just until a thin-bladed knife meets a bit of resistance. It is also important to drain the potatoes well after cooking to prevent gumminess.

Adding cold dairy to your mashed potatoes also cools the mash down — and very few people like cold mashed potatoes. Ready to put this tip into action? Bring the milk and butter to at least room temperature or, better yet, gently heat them on the stovetop before adding them to your potatoes.

Overworking the Potatoes When Mashing or Whipping Them

Regardless of the technique, remember not to overwork the potatoes. Starch is released when potatoes are mashed, smashed, or whipped, and, if too much starch is released, the potatoes are gummy and unappealing.

Bring to a boil, then reduce the heat to a simmer. You do not want to leave the water boiling for long. The aggressive temperature and rolling bubbles will cause the potatoes to fall apart.

Residual moisture from the potatoes will drip into the beef below as it cooks, and too much of it will cause the potatoes to eventually sink. Aside from ridding your potatoes of excess moisture before you mash them, it also helps to cool the beef down, BBC Good Food shares.

How do you keep shepherds pie from falling apart? The eggs in the mashed potatoes help keep the pie together. You should also make sure to spread the potatoes and press down a bit.

Fix them: Scoop the watery mashed potatoes into a pan and stir constantly over low heat to evaporate the excess liquid. If the potatoes are really watery, you can add either cornstarch or instant mashed potatoes a half teaspoon at a time to help the spuds thicken to your preferred consistency.