This Is How to Thicken Runny Mashed Potatoes (2024)

FAQs

This Is How to Thicken Runny Mashed Potatoes? ›

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

Whisk a little cornstarch into the warm potatoes, only a teaspoon at a time, until the potatoes thicken to your liking. The potatoes must be warm. You can also use tapioca starch or potato starch, although most cooks are less likely to have those products on hand.

Runny potatoes can happen for a few different reasons. Too much liquid: This is the most common reason. In the mashing process you may have added too much milk or broth. Boiled too long: Boiling your potatoes for too long can make them water-logged, which (you guessed it) can contribute to runny mashed potatoes.

Add a thickening agent

Flour, cornstarch and even powdered milk can thicken mashed potatoes quickly.

You avoid thin mashed potatoes by first draining your boiled potatoes well and then not adding too much liquid. By themselves, potatoes mash quiet thick. Adding too much butter or liquid will thin them.

Regular flour can also be used to thicken your potatoes as well, but I don't love using it because its raw flavor needs to be cooked out, and it more noticeably dulls the flavor of the potatoes themselves.

Add Dehydrated Potatoes

Potato at the Idaho Potato Commission: An “easy fix for watery potatoes is to break out the instant dehydrated potatoes and mix them in a tablespoon at a time, into the wet potatoes. This usually will thicken them up.”

Most instant potato varieties call for you to combine the potatoes with water, but if you want your potatoes to taste a bit more indulgent, use milk instead. Whole milk will yield delightfully rich potatoes, but 2 percent milk works well too.

Figuring out how to thin your mashed potatoes is a simple to fix. You just add warm liquid (milk, cream, or broth) a little at a time until you reached your desired consistency.

Alternatively, you can mix equal quantities of flour and butter (and/or oil) together to make a paste called 'beurre manie'. Whisk bits of the resulting paste into the hot stew where they will dissolve and disperse the flour. (This works better if you have lifted the meat or veg out of the gravy or sauce, first.)

Why do restaurant mashed potatoes taste better? ›

Garlic and herbs are added to boost flavor

Instead of boiling a few potatoes and mashing them plain, a lot of restaurant chefs like to apply a little more finesse. Garlic and herbs infused in butter and cream add a flavor boost without overpowering.

Let them soak in cold water overnight. After the soak, the water will be very cloudy because of the excess starch. Pour that water away and add fresh water.

To thicken mashed potatoes, add more cheese or cream cheese. Be sure to mix well with each bit you add. What toppings go well on cheesy mash? Quite a few toppings will help elevate these mashed potatoes even more, including a dollop of sour cream or an extra pat of butter.

Fix them: Scoop the watery mashed potatoes into a pan and stir constantly over low heat to evaporate the excess liquid. If the potatoes are really watery, you can add either cornstarch or instant mashed potatoes a half teaspoon at a time to help the spuds thicken to your preferred consistency.

You can use milk, cream, half-and-half, tangy buttermilk, or chicken or vegetable stock to rehydrate your mashed potatoes. Start with ½ cup of liquid for 4 cups of mashed potatoes, and add it gradually so you don't end up with potato soup. Adding extra butter is a good idea, too.

The water must be boiling before they are put in, and a little salt is added. When fully cooked the water is poured off, then the kettle or pot is placed on the stove, with the lid removed, to allow the moisture to evaporate. By this method of cooking potatoes, I have never failed to render them dry and mealy. MES.