Originally Posted by
SueZQ from MN
I was always taught that the reason mashed potaoes got gummy and pasty was from being overworked and that you should only use a potato masher, never an electric mixer.
I was taught that too and I have to agree with that lesson. I also use a masher. Some people like to use a ricer, but I do fine with the masher. It leaves tiny lumps in the mashed potatoes and I kinda like that.