~Theory of Mash Potatoes~

Every time I make mash I get different results. Worst of all is when they tun out sticky and gluey. What am I doing wrong?

Potato flesh is made up of plant cells. Inside the cells are 1000 if starch granules, the starch inside the granules has a gelatinous consistency, so that the granules may be thought of as tiny sacks of glue.

When heated in a moist environment, the granules take on water and swell until some of the sacks disintegrate, spilling their gummy contents. The granules lose their grainy structure and become gelatinized. If the spilled gelatinous starch remains trapped within the potato's cells, it is still ok because the potato's cell structure keeps them firm. But if you then smash the cells open, the gooey starch runs out and gums up the works.

When mashing, used up-and-down motion; don't slide the masher side ways, which would squash open more starch grains. Never use a food processor. It is notorious for making gluey potatoes because its sharp blades slash through the swollen starch grains, liberation lots of gluey gel.

Beyond all that, some potatoes are better for mashing than others. Small redskins are waxy and makes a waxy mash. Best are the russets, or "Idaho baking potatoes," and Yukon Golds, whose cell structures give a nice, mealy texture. And the color of the Yukon Golds makes your guests think there's more butter in the mashed potatoes than there is.