It just depends! I think that most potatoes are too starchy and when I've used my blender the immediate result is a gluey potato substance. HOWEVER, if you refridgerate these potatoes after blending, they make the perfect mashed potato pancakes the next day! With a little butter, they fry up perfectly!! :)

I just discovered using my food mill for making perfect mash potatoes that aren't gluey at all. Fine texture without over working the potatoes.

I've tried and am not a fan. If you want potato glue then go for it.

I have however used and LOVED it for very thick potato soup (which is sort of a thin potato glue ;))

If you do use an immersion blender, go easy on the added liquid to limit gluten prodution. The more milk/half&half you add, the more gluten potential you create.

There's already a lot of liquid in the potatoes from the cooking process, so the first couple times you try it, I would add butter exclusively until you're done whipping, then add a little milk if the texture needs it.

I used my immersion blender the other night to make mashers with a little butter and some greek yogurt. They were amazing, just steer clear of liquid and you should be fine.

I would think the over-whipped starch would make it super gummy. A ricer or fine tamis works great.

As with any mashed potatoes I think it will be especially important to make sure the potatoes are HOT HOT when you hit them with the blender and the blending is kept to an absolute minimum to avoid gumming them up.

If I were to use an immersion blender for this, I would most likely boil the potatoes in their skins, unpeel them as soon as they are tender, blend them right away while adding small amounts of HOT milk/cream until finished.

I agree with eatwelloften though, working the potato through a fine tamis or mesh strainer will most likely get you the results you are looking for.

@fib: Potatoes don't contain gluten--I believe it is the potato starch that promotes the paste like consistency.

I would try mashing them plain, and then gently folding in your liquid and fat.

Only if you want to eat potato glue...I know this from experience. It's not a good combo. Just mash them by hand.

Do not use the immersion blender unless you want glue. Use a regular masher (which is easier to clean) or a fork. Even better is to use a food mill or a ricer if you have one. A food mill or a ricer will produce perfect potatoes every time.

I do what acvaz recommended - use the immersion blender on the potatoes plain, then whip in the milk/cream and butter with a wooden spoon. I usually just kind of "pulse" in an attempt not to overblend, but then again the only reason I use my blender is because I keep forgetting to go out and buy a potato ricer or food mill!

Ugh, maybe one of the tips here work for some people, but my attempts with my (beloved) immersion blender have resulted in disgusting, gluey "mashed potatoes." It works awesome on sweet potato mash, but I will stick to conventional mashing for regular potatoes.

But yes, great for soups.