No one likes runny mashed potatoes.
It happens to the best of us.
And the end result is soupy mashed potatoes.
Credit:Beth Dreiling Hontzas
Thinning mashed potatoes is easyjust add a little warm liquid at a time.
But how do you thicken mashed potatoes that are too runny?
In fact, there are few methods you could turn to.
Beth Dreiling Hontzas
How to Get the Perfect Consistency
First, lets start with the basics.
Gettingmashed potatoesthat arent too thick or too thin requires the right potatoes, temperature, water, and seasoning.
These absorb less liquid and can end up gummy.
Instead, place diced potatoes in a pan and cover with cold water.
Just as when you cook pasta, confirm to season the water well with salt.
Once the potatoes are boiling, reduce the temperature to a simmer so the potatoes will keep their shape.
They’ll stop streaming vigorously and the edges will look a bit chalky.
But don’t let them stand so long that they turn cold.
Potatoes should be mashed and seasoned while warm.
Mash But Don’t Overdo It
Don’t mash potatoes with anything you have to plug in.
That means no mixers, food processors, or blenders that will turn the potatoes gluey.
For a smooth puree, use a food mill or potato ricer.
The more you work the potatoes, the more starch will be released, making them gooey.
ensure it’s warm instead of straight out of the fridge, and stir only until blended.
It’s far easier to add more liquid than to correct a wet mess.
Any butter added should be room temperature and not cold.
Stircaramelized onionsinto the dish.
And dont let those leftover mashed potatoes go to waste.
Youll want enough leftovers to makeFried Mashed Potato Ballsor crispyMashed Potato Cakesthe next day.
