What Makes Mashed Potatoes Gluey?

Choosing the right potato can help avoid the problem of gluey mash.

Potatoes contain a lot of starch, the basis of most vegetable glues, so it is no surprise that mashed potatoes can have an unwelcome "gluey" consistency. There are ways to stop this from happening in order to produce fluffy mash.

Potato Type

Choose the right potato for the job: "Mealy" potatoes like russet contain more starch while waxy potatoes retain more moisture which can produce a gluey consistency.

Cooking

According to "CookWise" author Shirley O. Corihher, a two-step cooking method will help achieve the right consistency for mashed potatoes. Pre-cook the potatoes on a low heat under 140 degrees F for about 20 minutes. Let the potatoes cool completely and then boil them until they are cooked through. This method firms up the starch so it does not break up so easily when you mash the potatoes.

Technique

Do not over-beat the potatoes because the starch will break down too much, advises the Washington State Potato Commission. For the same reason, avoid food processors and blenders because the sharp blades will hep release the starch, the very thing you want to avoid.

References

• The Montreal Gazette: Perfect Mashed Potatoes
• The Splendid Table: Two-Step Mashed Potatoes with Shallots and Garlic
• Washington State Potato Commission: Selection and Cooking