How to Grate Potatoes in a Blender

Grating potatoes by hand is tedious, and a food processor takes up counter space and is a pain to clean. Your blender can do the job in seconds, producing fine, even shreds perfect for hash browns, latkes, and potato pancakes. This guide walks you through the technique, with tips to avoid a mushy mess and keep your blender safe.

What You’ll Need

Blender (any standard countertop model with a removable jar)
Potatoes (russet or Yukon Gold work best; waxy varieties like red or new potatoes give a gummy result)
Water (enough to cover the potatoes in the blender jar)
Large bowl
Clean kitchen towel or cheesecloth
Sharp knife and cutting board (to cut potatoes to fit the blender opening)
Colander (optional, for rinsing)

Step-by-Step

Prep the potatoes. Scrub the potatoes clean. You can peel them or leave the skin on; skin adds texture and nutrients. Cut each potato into chunks small enough to fit through the blender’s feed opening — roughly 1 to 2 inches (2.5 to 5 cm) cubes.
Fill the blender jar with water. Place the potato chunks in the blender jar and add cold water until the potatoes are completely submerged. The water is essential: it helps the blades catch the potato pieces and prevents the starches from turning into a paste.
Pulse in short bursts. Secure the lid, place one hand on top, and pulse the blender 3 to 5 times, each pulse about 1 second long. Do not run it continuously — that will puree the potatoes. The goal is to break them into small, even shreds, not a smoothie.
Check the texture. After pulsing, open the lid and check the potato pieces. You want them to look like coarse, grated shreds, roughly the size of what you’d get from a box grater. If they’re still too large, pulse 2 or 3 more times. If they’ve turned into a paste, you’ve pulsed too long — see Troubleshooting.
Drain and rinse. Pour the contents of the blender into a colander set in the sink. Let the water drain, then rinse the shredded potatoes under cold running water. This washes away excess starch, which helps them crisp up later.
Squeeze out moisture. Transfer the shredded potatoes to a clean kitchen towel or several layers of cheesecloth. Gather the corners and twist, squeezing firmly to remove as much liquid as possible. This is a critical step — excess water will make your hash browns or latkes steam instead of crisp.
Use immediately or store. Your grated potatoes are ready to cook. If you’re not using them right away, keep them in a bowl covered with cold water in the refrigerator for up to 24 hours. Drain and squeeze dry again before cooking.

Common Mistakes

Running the blender continuously. This creates a starchy paste instead of shreds. Always use short pulses.
Not using enough water. Without water, the potatoes stick to the blades and turn into a gluey mess.
Overfilling the blender jar. Too many potato chunks prevent the blades from moving freely. Work in batches if needed.
Skipping the squeeze-dry step. Wet potatoes won’t brown properly; they’ll boil and turn soggy.
Using waxy potatoes. Red or new potatoes have more moisture and sugar, making the shreds clump and brown unevenly.

Tips

For extra-crispy results, after squeezing dry, toss the shreds with a little cornstarch (about 1 tablespoon per 2 cups of grated potato) before cooking.
If you’re making latkes, add the grated potato to the batter immediately after squeezing to prevent oxidation (browning).
To avoid the potatoes browning while you work, you can soak the cut chunks in cold water for 10 minutes before blending.
Clean the blender immediately after use — potato starch dries like cement. Fill the jar halfway with warm water and a drop of dish soap, then pulse a few times.
If your blender has a low-speed setting, use that instead of pulsing if you prefer — the key is short bursts, not continuous running.

Troubleshooting

The potatoes turned into a paste. You pulsed too long or used too little water. Unfortunately, you can’t un-paste it. Start over with fresh potatoes, but this time use shorter pulses and more water. If you’re in a pinch, you can still use the paste as a base for potato soup or a thickener for stews.
The shreds are too large and uneven. Some pieces are bigger than others. Pick out the large chunks and pulse them separately for 1 or 2 seconds. You can also just chop them with a knife to match the rest.
The blender won’t pull the potatoes down. The pieces are too large or there’s not enough water. Cut the potatoes smaller and add more water so they float freely.
The potatoes brown quickly after grating. That’s oxidation, which is natural. Rinse them in cold water and squeeze dry — the rinsing removes some of the enzymes that cause browning. You can also add a squeeze of lemon juice to the water, but that may affect flavor.
The blender smells hot or makes a straining sound. Stop immediately. The blades are likely jammed or the motor is overheating. Unplug, remove some potatoes, add more water, and try again in shorter bursts.

Frequently Asked Questions

Can I grate potatoes in a NutriBullet or small personal blender?
Yes, but you’ll need to work in very small batches. Cut the potatoes into 1-inch cubes and add enough water to cover. The narrow jar can make it harder to get even shreds, so pulse very briefly and check frequently.

Do I need to peel the potatoes first?
No, you can leave the skin on. It adds fiber and color. Just scrub them well. If you prefer peeled potatoes, that’s fine too — the blender doesn’t care either way.

Can I use a blender to grate other vegetables like carrots or zucchini?
Yes, the same water-and-pulse method works for carrots, zucchini, beets, and other firm vegetables. For zucchini, you may want to squeeze out even more moisture after grating.

Why do my hash browns come out gummy even after I squeeze the potatoes?
That usually means you used a waxy potato variety or didn’t rinse away enough starch. Make sure to rinse the shreds thoroughly after blending, and use russets. Also, cook them in a hot pan with enough oil — don’t overcrowd the pan.

How long can I keep grated potatoes in the fridge?
If stored submerged in cold water in a sealed container, they’ll keep for up to 24 hours. Change the water once if you can. Before cooking, drain and squeeze dry thoroughly.

Can I freeze grated potatoes?
Yes. After grating and squeezing dry, portion them into freezer bags, flatten, and freeze for up to 3 months. You can cook them from frozen — just add a few extra minutes to the cooking time. They may be slightly less crispy than fresh, but still delicious.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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