I've been encountering a perplexing issue with my mashed potatoes, and I'm seeking advice from the experienced cooking community. After boiling and mashing the potatoes, they seem to spoil remarkably quickly, often within just two hours of preparation. Here's a breakdown of my usual process:
I boil the potatoes (with the skin on) in a pressure cooker for three whistles. After boiling, I let them cool slightly (like maybe 10 mins) and then peel and mash them while they're still somewhat hot, as I find it easier to mash them at this stage.
The problem is that within 2 hours they start becoming very sticky. If you pick up a lump and try to break it apart with your fingers you can see the sticky lines popping out between them. So they're definitely ruined.
I don't think I'm doing anything wrong in my cooking method. I don't see any reason that could lead to rapid spoilage. But if I keep them out for 2 hours I can see that they become somewhat sticky (as you can make out if you tear apart a piece with your fingers.
I'd like to understand why this might be happening and how I can prevent it. Has anyone faced this before and overcome it?