Canned Sweet Potatoes/ Yams

Has anyone seen these in the store and if so, where? The mail order places all have them, but I'd rather buy here if possible. I have US company coming for Thanksgiving and a sweet potato casserole was on their request list. I would buy fresh then boil and mash, but I've yet to make a decent mashed white potato, so don't even want to try sweet potatoes. My cooking skills were never outstanding, but have gone to almost nil over here. I don't know if it's me, the convection oven, the gas stove (previously electric), different ingredients... whatever. My crock pot is my new "best friend" in the kitchen

I would buy fresh then boil and mash, but I've yet to make a decent mashed white potato, so don't even want to try sweet potatoes.

For what it's worth, I find sweet potatoes more forgiving than white. Less potential for icky gluey mess. I'm a pretty good cook but still have trouble with mashed potatoes! Good thing I don't like them that much...

Edited for spelling because my brain is on holiday...

at the risk of sounding sarcastic...how on earth can you mess up mashed potatoes?

at the risk of sounding sarcastic...how on earth can you mess up mashed potatoes?

By using new potatoes!    I always want one potato to fit all recipes, but I have yet to make mashed p's with new p's without it tasting gummy.  Maybe I'm overmixing?   Anyhoo, if you can make this miracle happen, I will salute you with my apron strings.

As for the canned yams/sweet p's, I swear I've seen them in my Waitrose, but my mind could be playing tricks.  I'll look out for them today and report back.  And, I know I've said this on another thread, but if you know someone in the U.S. military/gov't, he/she can pick you up as many cans as you want at the local commissary.

Mashing new potatoes is a travesty!  Eat boiled with mint, used King Edwards or other big spuds for mashing!

Overmixing shouldn't make it gummy, but I can't think what the problem is.  Do you take off the heat when you mix with the butter and milk?  Do you put enough butter in?  Have you tried cracking an egg in when you mix for added creaminess?

I am determined to help you make decent mash, whether you like it or not!

 

Vicky

Hmm, a couple of my cookbooks claim that overmixing potatoes can indeed make them gummy or gluey. Making sure they're thoroughly cooked first is supposed to help.

If you want an all-purpose potato, new potatoes probably aren't it. Don't they tend to be waxy types, rather than the floury type you want for mash?

Mashing new potatoes is a travesty!  Eat boiled with mint, used King Edwards or other big spuds for mashing!

Overmixing shouldn't make it gummy, but I can't think what the problem is.  Do you take off the heat when you mix with the butter and milk?  Do you put enough butter in?  Have you tried cracking an egg in when you mix for added creaminess?

I am determined to help you make decent mash, whether you like it or not!

 

Vicky

Ack!  Down girl, down!     I loves my new p's with butter and salt, simple girl I am.  I always think I should keep a few Idaho's on hand, but I get lazy or forget, so when the huz craves mashed I look over to the new p's, and say, "Screw it.  Jump into the pan, my lovelies.  You'll do."  (And, yes, they are kinda waxy, now you mention it.) 

I think RipleyofDallas may not mind mashed pointers, esp. with sweet p's, if the canned version remains elusive. 

I always think I should keep a few Idaho's on hand, but I get lazy or forget, so when the huz craves mashed I look over to the new p's, and say, "Screw it.  Jump into the pan, my lovelies.  You'll do." 

Has anyone seen these in the store and if so, where? The mail order places all have them, but I'd rather buy here if possible. I have US company coming for Thanksgiving and a sweet potato casserole was on their request list. I would buy fresh then boil and mash, but I've yet to make a decent mashed white potato, so don't even want to try sweet potatoes. My cooking skills were never outstanding, but have gone to almost nil over here. I don't know if it's me, the convection oven, the gas stove (previously electric), different ingredients... whatever. My crock pot is my new "best friend" in the kitchen

Have you ever used a potato press?  It looks like a garlic press but much larger, for potatoes. I saw it on Nigella and bought one and made mashed with her recipe, putting butter and cream in the warm pan and then pressing the potatoes thru the presser, no mashing, just stir and they are perfect.  I get gluey spuds when I use a hand mixer, dont know why. I have not seen canned sweet pots yet anywhere. Good luck!

potato ricer.  http://www.lakeland.co.uk/product.aspx/!11390

perfect for lumpfree mash.  i only use it when we're having company.

:-)  Sweet potatoes are very very forgiving and won't come out floury... if you can't find yams ( I haven't) let us know and we will help you with using regular sweet potatoes. 

Making a perfect mash depends on the potato type, how long you cook it (as in do not over cook or overbeat it becomes a gluey mess) etc.  In the UK making mash is easier because the potato bags at the supermarkets have handy little signs on them saying things like perfect for mash or great all purpose.

I always swear by just plain hand mashing but potato ricers work well too especially if you don't want lumps. :-)

In the UK making mash is easier because the potato bags at the supermarkets have handy little signs on them saying things like perfect for mash or great all purpose.

That's what I was thinking too!!

My sis and I can never remember if it is sweet potatoes or yams we use in her popular holiday dish. We end up using sweet potatoes and they come out delicious after they are peeled, boiled and baked. They are healthy for you too... not including the brown sugar, butter and pineapple slathered on top!!

At my age mashing potatoes should be second nature. I'm pretty sure I didn't buy new potatoes, who wants to peel all those little guys  All I do is peel, boil, drain, start the mixer & add milk & butter. Perhaps I gave up too quickly (2 tries); I have a little hand mixer and it just isn't the same as my old MixMaster (now you know my age!) All criticism and comments taken kindly 
Dinner is turkey, stuffing, mashed potatoes, green bean casserole, sweet potato casserole and pies (a little carb overload!) I was looking for canned to simplify the process. I'll look at Waitrose next time I'm there; if they don't have them I'll make "dry run" on real sweet potatoes based on everyone's advice.

At my age mashing potatoes should be second nature. I'm pretty sure I didn't buy new potatoes, who wants to peel all those little guys  All I do is peel, boil, drain, start the mixer & add milk & butter. Perhaps I gave up too quickly (2 tries); I have a little hand mixer and it just isn't the same as my old MixMaster (now you know my age!) All criticism and comments taken kindly 

Your method sounds very similar to the way I make mashed potatoes, but I don't use a mixer to mash them, just a potato masher or a fork. I add butter and milk (and maybe some seasoning) gradually as I mash. I don't like to use much milk in it though, otherwise the potatoes go runny and sloppy - I usually add just enough to stop it being too thick/lumpy.

Another thing that will help is after you peel the potatoes and cut them into chunks, rinse them with some cold water to get some of the starch off. It really does help keep them from getting gummy when you mash them. Works for me anyway.

But I agree with everybody else...sweet potatoes are more forgiving and I've never personally come across any that were gummy or gluey.