Hahahaha! My mashed white potatoes tend to come out pasty! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> I think part of the issue is that I tend to boil them to DEATH (I'm easily sidetracked!), so I probably drain off a lot of the excess starch from the Golds, whereas it likely just disintegrates the whites & makes them almost rice-y.

Also I think mashing/whipping is a fine line between "just right" and "overworked". If they're pasty, they're overworked, no matter what kind they are; some just require less than others. I'm famous (infamous?) for doing this with dough, and it creates a lovely substance akin to bricks. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Blush.gif" alt="" />

But again, there is no potato I dislike, so if they come out gluey or lumpy or creamy or flaky... I love 'em all! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Banana.gif" alt="" />