How to Fix Gluey Mashed Potatoes

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Mashed potatoes are a great side dish for a variety of meals, but theyre a little less tasty when they have a gluey and gummy consistency. Unfortunately, theres no magic ingredient that can return your potatoes to a fluffier statebut that doesnt mean your current batch has to go to waste! Instead, make a new, smaller batch of fluffier mashed potatoes to mix in with the gluey ones. If youre looking for a less time-consuming process, transfer your gluey mashed potatoes to a baking dish and sprinkle them with a few ingredients to make a gratin. With a little extra time and creativity, youll be ready to serve a delicious potato side dish!


[Edit]Fluffy Mashed Potatoes

  • of potatoes
  • of cold water
  • of butter
  • of cream or milk

[Edit]Mashed Potato Gratin

  • Mashed potatoes, gluey
  • cup (25 g) of breadcrumbs
  • cup (50 g) of Parmesan cheese, grated
  • cup (55 g) of butter


[Edit]Mixing with Fluffier Potatoes

  1. Use a mix of russet and Yukon Gold potatoes when making a new batch. Select a combination of waxy and starchy potatoes to give your dish a good consistency and taste. While waxy potatoes are known for their flavor, you dont want them to be the only potato in your recipe, seeing as they dont mash as well. Use about of potatoes per of gluey mashed potatoes.[1]
    Fix Gluey Mashed Potatoes Step 1.jpg
    • More often than not, gluey mashed potatoes are caused by a large amount of waxy potatoes being overworked and mashed in the cooking process.
  2. Cook the potatoes in simmering water to make them soft. Rinse, scrub, and peel your potatoes, then place them in a pot. Pour around of cold water over the potatoes before turning the stovetop onto high heat. To prevent any parts of the potato from undercooking or overcooking, make sure that all parts cook evenly and simultaneously. Avoid getting the water to boiling levelinstead, let it rest at a high simmer.[2]

    Fix Gluey Mashed Potatoes Step 2.jpg
    • While it might seem like a time-saver to heat your water ahead of time, you might end up making your potatoes have an inconsistent texture.
  3. Mash the potatoes by hand to prevent them from becoming gummy. Use a potato masher to prepare your potatoes gently but effectively. If you use a food processor, youll end up releasing too much starch into the potatoes, which makes them extra gluey and gummy. Instead, try and mash the potatoes by hand using slow, methodical movements to break the potatoes down.[3]

  4. Add cream and butter to the potatoes after theyre at room temperature. Let of butter and cream or milk sit outside of the refrigerator before mixing them into the mashed potatoes. If you add the ingredients while theyre still cold, theyll lower the temperature of the potatoes, which makes it more difficult for the dairy products to get absorbed. Instead, wait 15-30 minutes so these ingredients can be room temperature before you mix them into the dish.[4]

    • You can also warm up the butter and cream on the stovetop before adding them into the mashed potatoes.
  5. Mix the new mashed potatoes into the gluey batch to even out the texture. Stir the new and fluffy mashed potatoes into the pre-existing batch. Use a spatula to combine both batches, stirring them together with slow, careful movements. Make sure that youve thoroughly mixed the potatoes together before serving them.[5]

    • If you stir the potatoes too much, they might end up becoming gluey again.
    • If you dont want to be overloaded with mashed potatoes, try mixing gluey and fluffy mashed potatoes together at a 2:1 ratio.
    • If you dont mind having extra potatoes and want to remove any trace of a gluey consistency, try mixing the 2 batches at a 1:1 ratio. Experiment until you find a consistency that you like!

[Edit]Creating a Gratin

  1. Preheat the oven to . Let your oven warm up while you get the rest of your ingredients together. Additionally, set your oven rack to the center so the dish can cook properly without burning.[6]
    Fix Gluey Mashed Potatoes Step 6.jpg
    • If the rack is too high, then your potato dish might overcook.
  2. Smooth the gluey potatoes in a thin layer across an oven-safe casserole dish. Use a large spoon or rubber spatula and spread the potatoes over the bottom of a baking dish. Try to get the potatoes in an even layer so they can cook properly, and so the texture isnt inconsistent.[7]

    Fix Gluey Mashed Potatoes Step 7.jpg
    • Try to use a pan thats at least deep.
  3. Sprinkle some bread crumbs over the dish to add some flavor. Take cup (25 g) of breadcrumbs and layer them over the mashed potatoes. While you dont want them to be overpowering, you want enough to be added so theres an even layer over the gratin. To save time, try using store-bought breadcrumbs for this part of the process.[8]

    • Use cup (25 g) of breadcrumbs for every 2 large potatoes used.[9]
    • If you have some extra time on your hands, consider making your own breadcrumbs.
  4. Cover the mashed potatoes in a thin layer of cheese. Take cup (50 g) of grated Romano or Parmesan cheese and spread it over top the potatoes and breadcrumbs. Try to sprinkle the cheese in as even a layer as possible so all parts of the gratin are equally cheesy.[10]

    • Use cup (50 g) of grated cheese for every of potatoes.[11]
    • If youd prefer a different flavor, try using cup of a different grated cheese, like cheddar.
  5. Top the potatoes evenly with cup (55 g) of butter. Slice a few chunks of room temperature butter over the potatoes, breadcrumbs, and cheese. Cut off small, chunks of butter and scatter them on the surface of the gratin. While you wont cover the entire dish, aim to spread these spots of butter out so the dish is more evenly covered. [12]

    • Use cup (55 g) of butter for every of potatoes used.
    • You can also melt the butter if youd like to spread it more easily.[13]
  6. Bake the dish for at least 10-15 minutes, or until the top is golden-brown. Set the gratin on the middle rack of the oven and let it cook. If possible, keep the oven light on so you can see how cooked the dish is. If the gratin doesnt look golden-brown after 10-15 minutes of bake time, place it in the oven for an additional 5 minutes. Once the dish looks crisp on the top, remove it from the oven and let it cool.[14]

    Fix Gluey Mashed Potatoes Step 11.jpg

[Edit]Things Youll Need

[Edit]Mixing with Fluffier Potatoes

  • Pot
  • Potato masher
  • Rubber spatula

[Edit]Creating a Gratin

  • Baking dish
  • Rubber spatula