People may disagree on whether the ideal mashed potatoes should be smooth or chunky, fluffy or creamy—but nobody wants their mashers gummy or gluey.
Cooking Tips
Actually, It’s Easy to Fix Gluey Mashed Potatoes
Are your mashed potatoes sticking together in a gummy lump? Don’t panic. This simple tip will make things right.
By Published Oct. 6, 2022.
Here’s how this sticky state of affairs happens:
Cooking causes the starch granules within the potato cells to absorb water and swell. Some cells will inevitably burst, releasing tacky gel that helps give mashed potatoes their cohesiveness. But if too much gelled starch seeps out of the cells, either from overcooking or too-vigorous mashing (or both), gumminess ensues.
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Luckily, there’s a way to mitigate the tackiness: Stir extra fat into the mash, which helps coats the starch and makes the gumminess less noticeable.
How to Fix Gluey Mashed Potatoes
Here's how to do it: For every pound of potatoes in your mash, drizzle 1 tablespoon of melted butter over the dish and fold it gently into the potatoes. If the mash is still too gluey for your liking, repeat the process with another tablespoon of butter.
It's that easy! Now you're ready to serve some deliciously fluffy (and extra buttery) potatoes to your hungry guests.
