So, I have heard many times that, when making mashed potatoes, one should never process them in the blender, or they will become gluey & nasty. Something about breaking up the starch molecules, I believe. I made potato-leek soup the other night & the recipe said to puree the finished soup in the blender. I used an immersion blender & was excited to see how smooth it became. However, the texture was kind of funny...goopy, one might even say gluey. Then I remembered the mashed potato rule & am now wondering why it is OK to puree potato soup, but not mashed potatoes, in a blender. Or is it not OK (which my results would seem to indicate), in which case why does everyone seem to recommend it? Any ideas?