How to Thicken Mashed Potatoes
Among all the mashed potato mishaps, adding too much liquid is a surefire way to ruin them. After all, no one wants a scoop of runny mashed potatoes! But what if you could easily fix this watery situation with a little know-how? In this guide, you’ll learn how to thicken mashed potatoes, ensuring they turn out fluffy every time. Make sure to read this before you start cooking your Thanksgiving dinner!
But first, let’s explore why mashed potatoes can become runny in the first place. There are several reasons why your mashed potatoes might not turn out as fluffy as you hoped. Perhaps you were rushing to complete other tasks on your holiday checklist, or maybe you made one of these simple mistakes:
- Cutting the potatoes too small: This causes them to absorb too much water.
- Overcooking the potatoes: Boiling them for too long can leave them waterlogged.
- Not drying your potatoes: After boiling, potatoes should be drained and returned to the hot pot over low heat to allow excess moisture to evaporate.
- Using too much liquid: Start with a small amount of liquid (milk or cream) and gradually add more if needed.
No matter what went wrong, there are easy ways to fix your watery mashed potatoes. Keep reading to discover the simplest steps to thicken them!
Add a Thickener
For a quick solution that will turn your runny mashed potatoes into a thick, creamy mound, try adding a thickener that you likely already have in your pantry, such as potato starch or cornstarch. Simply whisk in a small amount of starch while the potatoes are still warm, and stir until you achieve your desired consistency. Note: Flour is not recommended as a thickener because it takes too long to cook out and can result in a pasty texture.
Add Potato Flakes
Although not everyone keeps potato flakes on hand, they’re another great option for thickening mashed potatoes. Start by adding a tablespoon of dehydrated potato flakes at a time, stirring after each addition, until your mashed potatoes reach the desired thickness.
Heat in the Oven
While reducing soups or stews may require simmering on the stovetop, the best method for thickening mashed potatoes is actually in the oven. If you try to heat them on the stovetop, they could become gummy. Instead, transfer the potatoes to a casserole dish and bake them at 325°F for about 10 to 15 minutes to help dry them out.
