Gluey mashed potatoes happen when the potato starch is overworked and holds too much water, turning the mash dense and sticky rather than fluffy.

Main culprits

• Overmixing or overworking the potatoes (especially with blenders or food processors) breaks down the potato cells and releases lots of starch, which makes the mixture gummy.

• Using very starchy or very wet potatoes and then mashing them aggressively can also push out excess starch into the cooking liquid and mash, worsening the gluey texture.

Cooking and mashing issues

• Overcooking or not draining potatoes well leaves them waterlogged; when mashed, that extra water combines with released starch to form a paste-like, gluey mash.

• Adding too much liquid (milk, cream, or stock) or adding it at the wrong time can thin the mash while activating more starch, making it stretchy instead of creamy.

How to avoid gluey mash

• Use a hand masher or ricer and stop as soon as the potatoes are smooth, rather than whipping them hard with high-speed tools.

• Choose suitable potatoes, cook until just tender, drain thoroughly, then gently mix in warmed butter and liquid a little at a time to reach a soft, fluffy consistency without overworking the starch.