Pre-blending Potatoes
What would happen if you put your uncooked potatos in a blender and then cooked the result?
Would you get mashed potatos? Faster?
Best Answer
You absolutely can blend raw potatoes! You will need one of the more powerful blenders and not a $30 Walmart one. The result is a potato puree which you can mix ingredients and then pour like a batter in a fry pan to make potato pancakes. I have done this numerous times.
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Can I blend potatoes before cooking?
You absolutely can blend raw potatoes! You will need one of the more powerful blenders and not a $30 Walmart one. The result is a potato puree which you can mix ingredients and then pour like a batter in a fry pan to make potato pancakes.Why should you not blend potatoes?
Blending an all-potato mash\u2014even with the precision of a hand blender\u2014runs the risk of releasing too much starch, creating a gluey, sticky mess.What happens when you put potatoes in a blender?
But the quick-moving blades of a food processor will actually tear the starch molecules. The released starch mixes with the liquid in the cooked potatoes, and the mash transforms into a gummy paste before your eyes. Highly unappetizing.Can you put raw potatoes in a food processor?
Plug in your food processor, open or remove the lid, and add your potatoes into the opening. Push the plastic plunger in so your potatoes go through to the blade. We recommend feeding one potato into the food processor at a time.More answers regarding pre-blending Potatoes
Answer 2
I doubt that most blenders could handle raw potatoes, though a food processor probably could. The problem with your idea is that they'll be easier to cook before they're mashed, and easier to mash after they're cooked. I see no advantage and plenty of potential disadvantages.
Answer 3
I'm with Michael: it sounds disturbing. I think you could probably get away with it though if you rinsed them after blending, and then saute'd them after in a little (probably a lot) of butter.
I think you need to leech out a little starch or heat it enough for it to start breaking down. Traditional mashed potatoes are lighter, having lost a good bit of their starch in the boiling process.
Mashed new potatoes, or mashed baked potatoes, or any other variation on the whole-cooked-potatoes-mashed theme tend to be much more starchy, but this is somewhat alleviated by the flavors imparted by cooking.
I think, if you just shred them and then cook them, you're going to end up with the worst of both worlds: heavy, not especially tasty, potato mash.
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