Question about mashing potatoes

My mom has been mashing potatoes - sweet or savory - for a million years using the below method without any problems.

However, when I do it it's a federal disaster, so I am hoping you ladies have some insight.

Rinse potatoes
Boil fully submerged until soft, about 30-40 min
Remove from water, peel while still warm
Mash with potato masher while mixing with butter and desired seasonings

I once made mashed potatoes this way and they were terrible - clumpy and watery. I ended up throwing them out.

Just now I made sweet potatoes the same way and they're better, but still clumpy and watery.

I'm not as concerned because they'll be buried under streusal and marshmallows. Also, they taste fine.

I'm just annoyed on principal because this shouldn't be rocket science.

They're in a bowl and every 20 minutes or so I drain a little water out of them.

I didn't pierce them and put them back in as they were boiling or anything like that that could make them waterlogged, which I really don't think they were.

What am I doing wrong?

Re: Question about mashing potatoes

I peel my potatos before boiling them

Re: Question about mashing potatoes

I peel, cut, boil, strain REALLY WELL. I do them in a alumunim pot, so i first put the butter in the hot pot to melt and add a little milk. Then I use the hand mixer and some cream cheese (just a couple tablespoons, this is not necessary, we just love the creaminess if gives) then add more milk as needed, slowly, so i don't add to much. I keep mixing with hand mixer until they are the conistency i like!

Maybe you add too much milk too fast?

Re: Question about mashing potatoes

I peel my potatoes, and cut them into quarters. Takes about 20 minutes to boil and become tender.
I drain them using the pot lid and put them back on the heat for a minute or so to get rid of extra moisture. Lower the heat to low and mash with my potato masher until no chunks are left.
I make a well in the middle, add butter and hot milk, stir everything together and taste for salt.

Idaho and Russet potatoes are the best for mashed because they are starchy.
Yukon Golds can sometimes be watery.
Red or white potatoes are the waxy type and make for watery mashed potatoes.

I only make sweet potatoes for myself, and those I bake, peel and then mash with butter and a little milk.

Re: Question about mashing potatoes

Sounds like you may have overboiled them a bit if they are watery.

PW has a great tip. Boil and throw your potatoes in a pot to drain. Then put them in a pot on the stove over low heat while you mash them so the steam can escape. Take them off the heat and add the butter, milk or whatever you put in and mash to the right consistency. The steam mash works GREAT.

Re: Question about mashing potatoes

Thank you all!

Now I know for next time.

They are draining in my colander now. Judging by the amount of water coming out, things are improving.

Re: Question about mashing potatoes

I always wash, PEEL, cut in half (or quarters) depending on how big they are) then submerge in a pot of boiling water and boil about 30 min. I find that cutting them makes them boil faster but not over cook.
Then I put them in my potato masher (i have one from Bed Bath and Beyond). Next they go in my mixer and I add margarine (I prefer margarine over butter) and warm milk (but add the milk a little bit at a time. If you add too much too quick they can be too watery..