Why Your Mashed Potatoes Turn Gummy (and How to Avoid It)

Mashed potatoes are one of the highlights of every holiday meal, but while mashed potatoes are relatively simple (potatoes, cream, butter, salt, pepper and you’re done), there are still ways they can go wrong, quickly and easily.

One of the top problems home cooks run into when making homemade mashed potatoes? Gummy, gluey, (kind of gross) potatoes. If that’s what you find yourself facing, here’s where you went wrong, how to fix it, and how to make sure it doesn’t happen next time.

Why Your Mashed Potatoes Are Gummy

Potatoes are filled with starch, some varieties more than others. As you mix and mash your potatoes, they release that starch.

Unfortunately, while a little starch is no big deal, more than that turns the potatoes gummy, sticky, gluey, and not at all appetizing. So, if your potatoes are gummy, you have too much starch. You overworked your potatoes, mixing and mashing them too long and/or too hard (which is easy enough to do if you’re using an electric mixer or similar abrasive tool).

How to Prevent Gummy Mashed Potatoes

Preventing gummy mashed potatoes is as simple as not overworking them and using the right tools, as well as the right potatoes. Skip the food processor, blender, and/or electric mixer (yes, it’s easier on your arms, but do you really want those gummy potatoes?) and use a potato ricer instead (which is a nice investment, because then you can later use the potato ricer for making gnocchi, too). A food mill also works.

Then, as soon as you notice your potatoes coming together, mashing nicely, and turning smooth, stop working them.

Additionally, choose potatoes that are more ideal for mashing — like russets or Yukon Golds. Avoid red and white potatoes.

How to Fix Gummy Mashed Potatoes

But let’s say you’re well past the shopping for potatoes portion of your mashed potato journey. Now, you’re staring down at a bowl of gummy potatoes that have already gone wrong. You need to fix them, stat.

One method to try is adding more butter. Melt a few tablespoons of butter and (gently!) fold it into your mash. Add a little more until you see the texture improve.

You can also make a small, new batch of properly prepared mashed potatoes, and fold them into the older mashed potatoes.

If you’re not seeing any improvement at all, you may need to repurpose the potatoes. Luckily, while your gummy potatoes aren’t fit for consumption as standard mashed potatoes, they can still be served in a variety of other tasty ways.

Add cheese and make the French version of cheesy mashed potatoes, “pommes aligot,” which specifically uses overworked potatoes. Make the aforementioned gnocchi. Turn the mashed potatoes into a casserole and bake it, as that can sometimes help alleviate the gumminess (and there are plenty of options). You can also fry up some mashed potato croquettes.