Out of all the mashed potato mistakes you can make, adding too much liquid to your spuds is sure to ruin your day. After all, nobody wants to take a scoop of soupy mashed potatoes! But what if you can fix the runny mess with just a little know-how? Here, you'll learn how to thicken mashed potatoes, so they become fluffy every time. FYI: You're going to want to read this before you start cooking your Thanksgiving dinner menu.
But first, why do mashed potatoes become runny to begin with? There could be a few different reasons why your favorite potato recipe didn't come out quite as fluffy as planned. Maybe you were rushing to get through all the other items on your holiday to-do list or you may have made one of the simple mistakes below:
- Cutting the potatoes too small: this can cause them to absorb too much water.
- Overcooking the potatoes: boiling for too long will make them waterlogged.
- Not drying your potatoes: once boiled, the potatoes should be drained and set back in the hot pot over low heat to allow moisture to escape.
- Using too much liquid: start with a little liquid (whether it’s cream or milk) and gradually add more if needed.
No matter what went wrong, there are ways to turn your watery mashed potatoes around. Keep reading for the easiest steps to thicken mashed potatoes.
Add a Thickener
For a quick fix that'll transform your runny potatoes into a thick and creamy mound, try adding a thickener that you may already have in your pantry like potato starch or cornstarch. Simply whisk in a small amount of the potato starch or cornstarch while the potatoes are still warm and stir until you reach your desired consistency. Note: Flour is not recommended as a thickener since it can take too long to cook out and result in a pasty-tasting mash.
Add Potato Flakes
Though not everybody keeps potato flakes in their pantry, this ingredient is another option for thickening mashed potatoes. Add a tablespoon of dehydrated potato flakes at a time, stirring, until you've reached your desired thickness.
Heat in the Oven
While thickening stews or soups may call for reducing in a saucepan, the preferred method for thickening mashed potatoes is actually in the oven. If you try to heat the potatoes on the stovetop, they could become gummy. Instead, transfer your potatoes to a casserole dish and bake at 325 degrees for about 10 to 15 minutes to dry out.
