That is the term Robby and I coined to describe the potato soup I made yesterday. It was tasty, but its consistency was exactly like glue. I know this can happen from over-processing the potatoes, so that's apparently what I did. After a little research, I've found a couple of tips to help steer me clear of making gloup again.
1. Rinse the potatoes thoroughly in cold water using a colander. Don't let them sit in the water.
2. Make sure the potatoes are as fresh as possible.
3. Don't over-cook them.
4. Work them as little as possible using a potato masher.
So, I believe I was zero for four on the above list - I rinsed in hot water (because the cold water takes too long), my taters were old, I let them boil forever, and I used a blender to process some of them. In my defense, the recipe I used said to do the last thing.
Oh well. Our cold weather still is coming our way, so I have to time to fix the gloup.