Why are my mashed potatoes gummy?

You’ve probably over-mixed or over-blended them. You can try adding more heavy cream or butter to thin it out.

Try this creamy cauliflower potato puree with my classic garlic herb prime rib roast.

Why do I have lumps in my mashed potatoes?

It’s very important to make sure that your potatoes are boiled and cooked all the way through so that they are easily mashed.

One way to make sure you have no lumps in mashed potatoes is to run them through a food mill or potato ricer. Blend only if you are adding cauliflower to it. Otherwise, you will end up with a gluey and gummy mess.

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Creamy Cauliflower Potato Puree

A cheesy creamy puree with potatoes and cauliflower

Course Side Dish

Cuisine American

Keyword cauliflower potato puree, cheesy garlic mashed potatoes, pureed cauliflower

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 6 people

Equipment

• 1 blender

Ingredients

• 4 quarts water
• 1 tbsp salt
• 1 bag frozen cauliflower
• 6 small russet potatoes peeled and cubed
• 1/2 cup heavy cream
• 1/2 cup Parmigiano Reggiano grated
• 1/3 cup aged white cheddar grated
• 1/2 tsp garlic salt
• 4 tbsp butter
• 4 cloves garlic
• 1/2 cup milk

Instructions

• Bring a large pot of water to a boil. Put salt into the water.
• When the water is boiling, add in potatoes and allow to simmer on medium for 15-20 minutes until tender.
• When potatoes are almost tender, add cauliflower into the boiling water. Allow to simmer 3–5 minutes until softened.
• Drain water from potatoes and cauliflower and allow to cool for 5 minutes.
• In a separate small pot, turn heat on medium. Add in butter and garlic. Sauté garlic until golden brown about 3 minutes. Then add in milk and cream. When this mixture is almost about to bubble, turn off heat.
• Add cauliflower and potatoes into a blender. Then add in cream mixture. Add in grated aged white cheddar, Parmigiano Reggiano, and garlic salt. Blend on high until completely smooth but do not over-blend.
• Serve while warm.