This Brilliant Trick Transformed My Runny Mashed Potatoes — and Saved Thanksgiving (2024)

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This Brilliant Trick Transformed My Runny Mashed Potatoes — and Saved Thanksgiving? ›

How To Fix Runny Mashed Potatoes. Whether you added to much liquid or over-mashed your potatoes, if you wind up with a soupy mess of gloop instead of fluffy, whipped spuds, we have a solution for you: Just add instant mashed potatoes (aka potato flakes). These little flakes are essentially dehydrated 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.

If your thawed and heated mashed potatoes turn out a bit watery (it happens), whip in generous spoonfuls of sour cream or cream cheese to bring the texture back together. Your potatoes will be creamy rather than fluffy, but that's not a bad thing.

Put the lid on your mashed potato pot and gently place the pot inside the simmering water bath. Leave the stove on and allow the water to simmer for as long as you need it to keep your potatoes warm. Not only will the water bath keep your potatoes warm, but it will also keep them light and fluffy.

If you have dehydrated potatoes in your pantry or cabinets, you can use them if you're unsure how to thicken mashed potatoes. Stir in 1 tablespoon of the instant potato flakes until your mixture reaches the desired consistency. While they can slightly alter the taste, they work wonders if you're in a pinch.

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.

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.

Restaurants prepare the potatoes ahead by boiling and mashing just the potato, then just before serving, it is mixed into boiling cream (or milk or even broth or a combination thereof) to reheat it and make it nice and creamy.

How do I prepare potatoes the day before Thanksgiving? ›

You should store peeled and cut potatoes in water for 24 hours to ensure the quality of your final product. "If you drain the potatoes and notice they are turning brown, that they've started getting soft, or if they are slimy you should discard them," says Brigman.

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.

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.

The first thing to know about freezing mashed potatoes is that the process may affect their texture. "The liquid absorbed by the potatoes while cooking will form ice crystals when they are frozen," says Martha's Vineyard- and Boston-based personal chef Carlos Montoya. "This may make them mushy, soggy, or grainy."

Simply add more milk and continue mixing until you get the consistency you want. You may want to add a bit more salt and butter as well to keep the flavor up. If you are making homemade mashed potatoes with real potatoes, make sure your potatoes are cooked all the way.

Add more cream and butter: More moisture and fat are the two secret ingredients to reheating any leftovers. For potatoes, reach for half-and-half or broth and butter.

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.