The gumminess is caused by starch that has been released from the cells of the potato, forming a paste. This is usually caused by overbeating the cooked potatoes, for example with a food processor or electric mixer. Some varieties of potatoes(such as russets) have larger cells that make it more difficult for starch to escape. Other varieties (such as yellow- and red-skinned) have smaller cells and tend to become gummy more easily. It is widely agreed that the best way to avoid gummy mashed potatoes is to (1) MASH them with a hand masher or potato ricer, and (2) avoid over-mashing and over-stirring them.
Potatoes are naturally starchy. So you didn't add enough milk or broth to your potatoes to make them creamy. Cook your potatoes through, and pour off the water before you add your liquid. Some of the starch will be poured out as well when you discard the water. Then let them cool just a bit and add warm broth to them. If the potatoes are sticky, add a bit more broth or milk. Use the liquid sparingly until you get the right consistency.
You are using baking potatoes instead of "new potatoes." They are too starchy and turn into glue.
It is because that they are made mostly of starch which in itself can be a paste.
because they are cooked
If it wasn't sticky,it wouldn't be glue.
Yes, -sticky is the analogy for glue.
Glue is Glue. It is supposed to be sticky so you can stick things together.
they are already sticky but the rhino glue would dry & become hard on the other sticky glue so i would say not.........
Sticky glue
None I hope. There is litle point in having a glue that doesn't get sticky
Oh no, you definitely don't want to do that! Your mashed potatoes would go really gummy and become like glue. Very bad from both a taste and texture point of view. This is because when you overwork the potatoes, you crush and damage the cell walls, which releases starch, which when released in excess, will become like glue. You want to work your potatoes as little as possible, by cooking them thoroughly until they fall apart easily when you use a masher or ricer, then gently fold in the milk and butter, and try to disturb the potatoes as little as possible.
Most glue is sticky to the touch, as this is part of its function. However, various glues and adhesives may not feel sticky, and only adhere through the addition of heat (hot glue), moisture (envelopes), or pressure (glue dots).
It becomes sticky
Because it would be no use as an adhesive if it was not sticky.
Sticky glue
Many things are soft and sticky - a child's semi-chewed toffee is notoriously sticky.