Why do mashed potatoes get sticky like glue when over beaten?

Answer 1

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.

Answer 2

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.

Answer 3

You are using baking potatoes instead of "new potatoes." They are too starchy and turn into glue.

Answer 4

It is because that they are made mostly of starch which in itself can be a paste.

Answer 5

because they are cooked