Gluey mashed potatoes are the worst. Here are ways to avoid gluey mashed potatoes: Do NOT over-work the cooked potatoes: Absolutely do not use a food processor to mash your potatoes. You want to handle them as little as possible, which is why I recommend ricing the potatoes to achieve a fluffy texture and avoid over-mashing. Use starchy potatoes. Stick to using Yukon Gold or Russet potatoes for the best results. Use cold water. Fill the pot with with cold water and then bring it to a boil. This will ensure even cooking.  Use room temperature milk and cream. Adding cold liquid to the warm potatoes/butter/garlic in the saucepan will change the texture.