Ok, we’ve touched on it a few times but let’s talk about those gummy gluey potatoes and how to avoid them.   When potatoes are mashed, their starch is released. The more you work the potatoes, the more starch gets released. Working the potatoes is either when you mash them or when you mix them with the milk.   When too much starch gets released, the potatoes become gummy and gluey. This is what you want to avoid.   To prevent that sticky mess, make sure you mash the potatoes while they’re still hot.   Don't skip warming the milk and melting the butter. Warm dairy helps prevent cold liquid from shocking the potatoes and the potatoes absorb the milk faster thus incorporating it into the potatoes for a better consistency.   Don’t over work the potatoes when mashing or mixing them.   Using the potato ricer or food mill helps to break down cooked potatoes without overworking them. And be sure to gently fold in the butter and milk for light mashed potatoes.