You've Been Making Mashed Potatoes Wrong Your Whole Life. Here's Why
Have you ever tried to use your food processor to make mashed potatoes? After all, it makes logical sense: the blades would be just doing the manual labor part of the mashing for you with just a quick press of a button, right? If you've ever tried this, you know what comes out: a gross, gummy disaster. The reason the food processor destroys mashed potatoes this way has to do with the starch molecules. When you mash the potatoes, you're leaving most of the starch molecules intact. When you use a fast blade, you're tearing the molecules and releasing starch. This is what can make them gluey. This video from Chow shows you how to achieve perfect, light, fluffy mashed potatoes every time.