One of the most common reasons is the use of large amounts of potato in the bowl and not much oil: in these circumstances, the potato sticks due to the weight and the starch that is released. This happens when making gravy in boiling pans and many bones are added, or for example, when we fill it with oxtail, etc. It also happens when a large amount of potato is placed in a normal frying pan (stainless steel) with little oil and at a low temperature when starting the cooking process.
