So, what makes mashed potatoes turn into that unappealing, gummy texture? Well, it's usually because of overmixing or using the wrong type of potatoes. Yep, it's a common mistake, but don't worry, we've all been there, and it's an easy fix!
The key is to use high-starch potatoes, like Russet or Idaho, which will yield a fluffier mash. And, please, for the love of mashed potatoes, don't overmix! You want to leave a bit of texture and chunkiness to keep things interesting.
Now, let's talk about the technique. You want to boil those potatoes until they're tender, then drain and cool them slightly. This will help them absorb all the lovely butter and milk you're about to add.
Why Your Mashed Potatoes Turn Gummy (and How to Avoid It)
