FAQs
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.
How to firm up runny mashed potatoes? ›
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.
Why are my mashed potatoes so soupy? ›
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.
How do you fix consistency in mashed potatoes? ›
Heat your soupy potatoes and whisk in a tiny bit of starch at a time until you achieve the right consistency. 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.
How do you make mashed potatoes thinner? ›
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.
How do you make mashed potatoes moist again? ›
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.
How do you stop potatoes going watery? ›
There are a few ways you can help avoid this:
- Boiling the potatoes with the skins on reduces the amount of water absorbed (and adds some of the flavour from the skins).
- Get the starch of the individual cells to gel before fully cooking. ...
- Use baked potatoes.
How do you keep mashed potatoes moist? ›
Butter the inside of a crock pot and add the mashed potatoes. Top with a pad of butter and add about 1/4 cup chicken or vegetable broth around the rim of the potatoes to keep them moist and create steam inside the crock pot. Seal the crock pot with the lid and turn it on to the "Warm" setting.
Why are my potatoes so watery? ›
The potatoes might have been harvested in heat and started perspiring, just like a human might, as it is still a living organism. If trapped in a bag or box then the moisture can cause the potatoes to be wet or sealed up with no ventilation and could actually mold if left that way too long.
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.
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.
How long do potatoes need to boil for mashed potatoes? ›
Once boiling, reduce heat, adjusting as needed to maintain a simmer. Cook potatoes until they offer no resistance when pierced: 10–12 minutes for baby potatoes, 15–20 minutes for small potatoes, or 30–40 minutes for large cubed potatoes. Drain potatoes in a colander and let cool 10 minutes.
What to do if mashed potatoes are too watery? ›
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.
How do you get the starch out of mashed potatoes? ›
The secret ingredient is just ice-cold water.
You soak the potatoes in iced water before they are cooked. This eliminates much of the starches in the potatoes, resulting in a super light and fluffy mash. It's also like when you make rice. The key to fluffy rice is to rinse off as much starch as possible.
Do you rinse potatoes after boiling for mashed potatoes? ›
Set potatoes over medium-high heat and bring to a boil, then reduce heat to maintain a gentle simmer. Cook until potatoes are completely tender, about 15 minutes after reaching a simmer. Drain potatoes in a colander and rinse under hot running water for 30 seconds to wash away excess starch.
What to do if mashed potatoes are too dry? ›
If you skimp on the butter and cream, the side dish will suffer as a result, turning out unappealingly dry. If this occurs, the outlet recommends correcting course with more fat: Adding more liquid in the form of melted butter, extra-virgin olive oil, cream, or full-fat milk.
How do you keep mashed potatoes from getting mushy? ›
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.
How to remove moisture from boiled potatoes? ›
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.
Does soaking potatoes help mashed potatoes? ›
You soak the potatoes in iced water before they are cooked. This eliminates much of the starches in the potatoes, resulting in a super light and fluffy mash. It's also like when you make rice.