But even the simplest mashed potato recipes are prone to one disastrous misstep that turns them gluey and gummy when you mash them. You may have read that cold dairy is to blame, and that warming your cream or butter before adding it will solve the problem. While this may help, it doesn’t address the real problem head-on.
Mash With Caution
Potatoes become gummy when you overwork them at the mashing stage. As potatoes boil, the starch molecules absorb moisture and expand, creating a thickening effect (just like flour or cornstarch in gravy). If you mash the potatoes too vigorously, you’ll burst more cells and release more gel-like starch. The end result is stiff and gluey instead of light and creamy. It can happen in an instant if you mash them with a stand or hand mixer, but even a regular potato masher will get you there if you’re not careful.
Warming up whatever dairy you add isn’t a direct fix, but it should help. Because warmer products will blend into your potatoes more easily, you’re less likely to overmash them. Other best practices include cutting your potatoes to a uniform size before boiling and not overcooking them. It also helps to get rid of excess water before mashing; drain the potatoes well and leave them on a warm burner for a minute or two to allow more steam to evaporate.
How To Salvage Gluey Potatoes
So what can you do if the clock is ticking and you have a bowl of already-gluey potatoes? Melted butter is one answer. Gently fold in 1 tablespoon for every pound of potatoes, then check the texture. Repeat if necessary, until the potatoes are passable.
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Another option is to add more mashed (but not overmashed) potatoes, either freshly cooked or instant. Fold the gluey spuds carefully into the fluffy ones, stopping when you have enough to serve everyone.
If you still have time and uncooked potatoes, the best option of all is to make a new batch. Set aside the gummy spuds and use them to make potato soup, soft potato rolls, or a casserole in the next few days.
