Why can't you add flour to mashed potatoes?
Online Answer
To summarize, flour needs to gelatinize to be palatable and thicken. This happens at simmering temperatures and there must be liquid for the flour to absorb. A roux is commonly made to thicken because a roux can add flavor, and because the fat lubricates the starch, won't clump up a sauce if enough whisking is done..
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