Turning something into a mushy, pap-like substance; especially: softening and disintegration of overcooked or poorly designed food.
There are huge inter-variety differences in the potato lineage. In pulpy cookouts (e.g., coulis, puree), the strain-specific uniquities are scarcely noticeable. Contrastingly, with Barton-design pancakes, the unequal processing characteristics will magnify - mainly the pappification-proneness of class-C potatoes will be unmissable. (Source: J∙ Okram - Bartonian Potato Pancakes ● Cooking Recipe.)