How do I prevent mashed potatoes from becoming "gluey" ? What is the secret to fluffy perfect mashed potatoes?

The starch is what makes them glue. Slice them and rinse them till the water is clear that should help a lot.

I always bake russets before mashing, scoop out the flesh while still hot, then put through a ricer or food mill. Then stir in seasonings, milk or cream , butter, etc to taste.

A trick I tried recently that seemed to help: after boiling and draining, but before mashing, throw the taters back in the pot over low heat and fluff them around a bit to dry them out some.

I use Russett and then whip using a hand mixer. Add lots of butter & half n half (plus salt & pepper). I've also added a little bit of chicken broth in the past. My husband tries to eat healthily, but he loves when I make these.

First be sure to use russet potatoes. The best tool to use is a potato ricer which just presses them through fine holes. They come out perfect and silky. I used to have one but I don't like to keep bulky single use tools and since I've lost it, it won't be replaced. I was surprised to find that my KA mixer with the whisk attachment makes good ones if you be very sure not to overbeat. Shirley Corriher demo'd that on Sara Moulton's show once. Overbeating is the thing that makes them gluey. A hand masher will work, but again, don't overwork, just get the job done and stop. They don't hold well but I have read that if you must hold on a warming burner, put a wooden spoon in, then the lid on so air will circulate and they won't get a stale taste. Shirley C just cools and puts them in a heatproof serving dish, then dots with butter and reheats in the oven.

I tend to make a more rustic smash these days, but when I did really creamy potatoes I used a ricer. and lots of cream and butter.

First of all, you can't mash potatoes in the food processor. = Instant glue! :-O

For mashed potatoes, I prefer the dryness of russet (Idaho or Maine) potatoes. I find their mealiness takes to the liquid and fat better than the "wetter" potatoes. If I want them skin-free (almost always) and smooth, I prefer to run them through the food mill. this also means I can boil them with the skins on and process them while still hot, as I don't have to handle them to skin them.

There is a variety of potato - German Butterball - that I prefer to smash with a potato masher, using only extra virgin olive oil and fleur de sel. That's a whole nother story.