Getting moisture out of mashed potatoes (2024)

FAQs

Getting moisture out of mashed potatoes? ›

Reduce Them Over Heat

Try draining the cooked water off in a sieve or colander and then placing back on the stove to cook out some of the extra moisture, just a couple of minutes. Mash with a masher (or a ricer which makes great non lumpy spuds). Always add melted butter or the liquid when it is warm and do this a little at a time.

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.

What's the best way to expel water? The most common method is to wrap the shredded potatoes in a kitchen towel, then squeeze to release as much liquid as you can.

Many chefs recommend putting the drained spuds back in the pan, over low heat for a few moments to "dry out" the potatoes. This is suggested so that the potatoes will not be wet enough to contribute extra liquid to the final mash. Try this recipe: Sour Cream and Chive Mashed Potatoes | Photo by Meredith.

Q: Why is it common to salt the exterior of a baked potato? A: Chefs started doing this years ago to allow the salt to absorb or draw out the moisture of the potato while baking, which results in a dry, fluffy potato.

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.

If you don't have a ricer, wrap the raw grated potatoes in a clean tea towel and squeeze it until you have squeezed out as much moisture as you can.

Arrange sliced potatoes in single layers on drying trays. Dry at 140 degrees F (60°C) in an oven or dehydrator. If necessary, turn large pieces over every 3 to 4 hours during the drying period. Vegetables can scorch easily toward the end of drying, so monitor more closely as drying nears completion.

Just place them in the microwave and get going. This has a great advantage: potatoes don't turn moister than they were to start with. If anything, they'll dry out slightly. So compared to a potato pre-cooked in boiling water, or even steamed, it's a lot drier.

Why is my mashed potato so watery? ›

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.

4: Soggy Mashed Potatoes. You wanted fluffy, but you got soggy instead? It could be that you cooked the potatoes too long or that you cooked them too hard (i.e., in very rapidly boiling water). Potatoes cook best when they're boiled gently, not vigorously.

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.

Potatoes cook best when they're boiled gently, not vigorously. Keep the lid off the pan when you're cooking them to monitor the boil. And when they're done, drain them well—extra liquid still clinging to the potatoes could make them soggy, too.