Why do mashed potatoes get gummy?

Mashed potato, as the name bears it, is one variety of food that is made from potatoes, which are mashed. Mashed potatoes are obtained by boiling potatoes and mashing them right after, with the use of masher, fork or food mill. Mashed potatoes can have a variety of consistency and texture, depending on one’s preference. In almost all cases, mashed potatoes are added with measures of salt, butter and vegetable oil, milk or cream to significantly provide the dish with exceptional taste. Garlic, cheese, bacon bits, sour cream, crisp onion or spring onion, mustard, spices such as nutmeg, chopped herbs such as parsley or rosemary, white turnip, and wasabi are few of the many spices and seasonings that add flavour to mashed potatoes.

However, there are instances when mashed potatoes turn out to be way different from what one expects mashed potatoes to be. There’s a reason why some mashed potatoes turn out gummy, gloppy, and glutenous, and it all has to do with science. After studies have been conducted, results showed that mashed potatoes get gummy because of the use of electric appliances such as electric mixer or food processor. Over-beating breaks down the cells and releases their starch, resulting in paste. Manual mashing of potatoes have found to cause less of a threat in making mashed potatoes compared to the use of metal equipments that go on endless revolutions. But in cases where the need of using electric appliances is needed, adequate control and manipulation of equipment can help in achieving perfect mashed potatoes.

Although mashed potatoes are now found in boxes and tin cans as powder mixes along the stalls at the market store, it is more fulfilling to make homemade mashed potatoes, with one’s preference on taste, consistency and texture.