Wednesday, October 13, 2010

Potato Gloup

That is the term Robby and I coined to describe the potato soup I made yesterday. It was tasty, but its consistency was exactly like glue. I know this can happen from over-processing the potatoes, so that's apparently what I did. After a little research, I've found a couple of tips to help steer me clear of making gloup again.

1. Rinse the potatoes thoroughly in cold water using a colander. Don't let them sit in the water.
2. Make sure the potatoes are as fresh as possible.
3. Don't over-cook them.
4. Work them as little as possible using a potato masher.

So, I believe I was zero for four on the above list - I rinsed in hot water (because the cold water takes too long), my taters were old, I let them boil forever, and I used a blender to process some of them. In my defense, the recipe I used said to do the last thing.

Oh well. Our cold weather still is coming our way, so I have to time to fix the gloup.

3 comments:

  1. Once again, I say stick blender! Have you made potato and leek soup before?

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  2. last thanksgiving a friend said he had been watching food network or something like that and to get perfect mashed potatoes (or cooked potatoes i suppose) take them out half way through the boiling process and rinse them in cold water. seriously - best mashed potatoes ever!!! it is supposed to help prevent them from absorbing too much water and getting starchy (gluey). better luck next time!

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  3. If you don't overcook the potatoes and they are, when peeled, soft but still mealy, then running them through a blender should be fine, as long as you don't run for too long. The potatoes should mash and fluff up but not become gooey. Do NOT use a food processor, however. That is a sure-fire route to gloup.

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