Why do mashed potatoes get sticky?

Theres a few things that would cause that -

1) Not draining the potatoes well enough to get the loose starch out before mashing (rinse under a tap to solve that)

2) Overcooked potatoes meaning too much water is abosorbed into the starch on the outside.

3) You ain't using a suitable spud

4) The seasons do change the quality of your spuds even if they are the same type.

5) You are over mashing

A top tip is always warm your milk before adding it to the spuds as theyll mash faster - so keep their air. Also, you get really, really good mash if you cook your spuds in a pressure cooker. I don't peel the spuds at all - it makes for a healthier mash. Always use real butter as well!!

Gummy Mashed Potatoes

Contrary to what some think the best mashed potatoes are the ones with the "highest" starch content.

What kind of potatoes are you using? Always the same? I recommend Russet or Yukon Gold potatoes, both of which have a high starch content as well as rich flavor. High-starch potatoes are most likely to maintain their integrity and low water content of these potatoes allows them to keep starch cells separate when mashed, giving the potatoes

a fluffy, full texture. It's the low starch content that tend to make sticky, gummy mashed potatoes.

Make sure your potatoes are "well drained" before starting.

I also reccommend mashing the potato before adding other ingredients. That way, you can blend in butter and milk (you need not measure if you know the desired consistency and you add the ingredients slowly) with a wooden spoon or a stiff whisk, (overmixing is usually the problem, leave a few lumps and you can't go worng) which is gentler on those starch cells and therefore helps ensure consistently fluffy mashed potatoes.

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Probably not enough milk or cream to help separate the starchy bits. Here's how my mom and grandmother taught me to make mashed potatoes: Use medium sized russet potatoes, figuring one potato per serving, plus one for the pot. (Don't ask me why, but in our families this has always seemed to work out just right.) Peel and cut into 8 similar size pieces. Use a pot that is twice as big as the amount of potatoes, to prevent boil-over. Soak potatoes in cold water and drain, repeating 2 or 3 times to remove some of the excess starches. Fill the pot with enough water to completely cover the potatoes. Bring to a boil, cover, turn down heat slightly, and continue cooking about 10 minutes. The potatoes are done when they can be easily pierced with a fork. Drain thoroughly and let stand in uncovered pot for a minute or so to let excess moisture evaporate. Add 1 tablespoon each of butter and milk per potato. Add salt, pepper, parsley, cheese, etc. as desired. For whipped potatoes you can use an electric mixer. I prefer hand mashing with my plastic potato masher by Farberware. (I found this one at Kohls) It has fingers rather than a metal grid. I know the potatoes are mashed just right when the chunks are gone and they no longer stick between the fingers of the masher. If the potatoes do seem a little sticky, just add a little more milk and continue mixing & mashing. Your mashed potatoes are ready to be served.

Usually it is over mixing/mashing that will do that. It may also be the type of potato that is being used. Some potatoes are starchier than others resulting in sticky mashed potatoes.

Use a ricer or food mill for fluffy. Also the good old fashioned mashers work well in preventing over mashing while allowing some lumps to remain if you want lumps in your potatoes.

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RE:

Why do mashed potatoes get sticky?

Soometimes when i cook mashed potatoes, they end up sticky, like glue. Other times, they are beautifully fluffy. It doesnt' seem to have anything to do with my method since I always do the same method (warm drained potatoes over stove to get extra water out, salt, then mash, then add butter,...

Take the easy way out. Go to Wal Mart and buy their brand name of instant potatoes. All you have to do is microwave some milk, water, salt and some butter(instructions on box). Once the mixture is heated, sprinkle in the potato flakes and you will have instant mashed potatoes that are as good as or better than making them from scratch and you can make them in about 10 minutes from start to finish. They are extremely inexpensive as well,.

Two things:

1. the type of potatoes you are using. small, red waxy potatoes are not great for mashing, but big, mealier baking potatoes ARE! I tend to like yukon gold + "russet" or baking potatoes for mashing.

2. Melt the butter and warm the milk before adding to cooked potatoes.

Put your butter in potatoes while they are hot and mash them, when you get the desired amount of butter in them pour enough milk to make them creamy!**

when they are sticky mix in some cream or milk to thin them out a bit. That makes them fluffy and yummy!