February 12, 2013
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Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford

When you mash potatoes, you are actually breaking up the starch cells.You are not just pureeing them to a smooth consistency; you are also activating the starch. As you continue to mash or beat the potatoes, they will get stickier and stickier.

When you try to make mashed potatoes in a food processor, you will likely create a substance akin to wallpaper paste, and the potatoes can’t be salvaged.

 

For more recipe ideas, see Our Best Mashed Potatoes.