Why shouldn't you use a food processor to make mashed potatoes?

Answer 1

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.