Your mashed potatoes turned gluey because of overworking them (especially with a mixer), overcooking, using the wrong type of potato (waxy), or not draining them well, all ofishing releasing too much starch which creates a sticky, gummy texture. The key is gentle handling and the right spuds (high-starch Russets) for light, fluffy results.
Drain potatoes in colander. Put potatoes back in hot pot and put back in stove on high heat to force off and extra water. Mash away with your preferred method (whip/paddle/ricer). Add the milk/butter/stock/ sour cream /cream cheese/ any other thing you have to the mix and stir.
Rinsing off the potato starch both before and after cooking ensures fluffy, not gluey, mashed potatoes. Folding butter and whole milk in gently creates a rich yet airy consistency without turning the potatoes dense, thanks to careful handling.
This is the correct answer and I just want to stress: add the butter and mash it in BEFORE you add the milk or any other liquid. That starch-coating step is the absolute key. Ricing makes the mash a lovely silky texture but it is the butter-first step that is truly essential to a non-gluey mash.
A common mistake when making mashed potatoes is overworking them with a mixer or blender, which releases too much starch and makes them gluey or gummy, but another big error is using cold dairy and butter, which doesn't incorporate well and cools down your potatoes, leading to lumpy or heavy mash instead of fluffy and creamy. Other frequent blunders include not seasoning the cooking water, undercooking or overcooking potatoes, and not properly draining them.
It sounds like you over-processed it and turned it into something like glue. There's no saving it unfortunately. You can try and dilute it so it's less thick so it'll help mask that texture a bit but it won't go away entirely. As for future, make sure to process the potatoes separately working it as little as possible.
A ricer or food mill is the secret tool restaurants use to get that smooth and creamy texture without any gluey starch. It makes the biggest difference and it is actually so fun to use. Your holiday potatoes will never be the same after this!
Starch is released when potatoes are mashed, smashed, or whipped, and, if too much starch is released, the potatoes are gummy and unappealing. Limit the amount of time you handle the potatoes, mashing or whipping only until the potatoes reach the desired consistency.
As already discussed, pastiness is caused by too much potato starch being worked into the mashed potatoes. The main way we combat this problem is by rinsing away starch, both before and after cooking potatoes for fluffy mashed potatoes. Rinsing off starch means that there is less of it that can end up in the dish.
Restaurants prepare the potatoes ahead by boiling and mashing just the potato, then just before serving, it is mixed into boiling cream (or milk or even broth or a combination thereof) to reheat it and make it nice and creamy.
Ray takes her pot of potatoes and sticks it on top of a bigger pot filled with simmering water, although a dedicated double boiler with a lid would also work. She covers the potato pot sitting on top with a lid, sets the burner to low, and manages to keep the potatoes fluffy for hours with minimal effort.
It's all in how you mix: Too much force, like from a food processor, breaks the potato's starch granules and releases extra starch, creating that gummy texture no one wants. Hand-mashing keeps those granules intact, giving you creamy, cloud-like potatoes every time.
Just too easy to overmix. The starch cells in the potato break down and you get a mushy or runny texture. My personal favorite tool for creamy mashed Idaho russets is to use a ricer for a smooth potato look that still has some texture and a little dryness.
The best mashed potatoes are made with starchy potatoes (like Russets or Yukon Golds), boiled until tender, seasoned heavily in salty water, and mashed with warm butter and cream or milk using a ricer or food mill for fluffiness, avoiding overmixing to prevent gumminess, and incorporating flavor boosters like roasted garlic or herbs. Key secrets include using a ricer for airy texture, warming liquids, and salting the cooking water generously.
Gordon likes to use young garlic with small cloves, as it is less harsh than mature garlic and won't overpower the flavor of the potatoes. Just crack the garlic cloves to allow them to release their flavor into the cream. Chives are a delicate herb both in flavor and texture.
Gluey Mashed Potatoes
Don't Overcook the Potatoes: When you cook potatoes, some of the interior cells burst, releasing gluey starch. The longer you cook potatoes, the more cells burst, and the more glue is released. Cook the potatoes just until a paring knife should slide into the potato with no resistance.
“Fixing gluey mashed potatoes is tricky, but there are ways to disguise them,” Grant says. Adding more butter can improve the texture, but, if all else fails, he suggests folding in grated cheese, then placing the mixture in a casserole dish and baking until the top is golden brown.
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"Become somewhat sticky" is not a sign of spoilage (in the food safety sense,) it's probably the starch gelatinizing. Unappealing as mashed potatoes, but not a clear sign that it will make you sick if you ate it. But better to make the potatoes closer to the time they will be eaten so that they are more appealing.
Not Using Enough Liquid
As your mashed potatoes sit, those starch cells will take all of the milk you added and leave your potatoes dry and dense. Don't be afraid to add more liquid—or at least keep some extra on hand to reconstitute your mash before serving.
It can be tricky to reheat mashed potatoes on the stovetop because you can sometimes overstir (which leads to gluey potatoes), or understir (which leads to scorched pots). To avoid all this, try a double boiler approach: Place the potatoes in a bowl (stainless steel works best).