Because nobody likes runny mashed potatoes.
By Corey Williams Updated July 01, 2020
Never fret over a batch of “ruined” mashed potatoes again. Here’s everything you need to know about thickening runny potatoes:
Why Are My Mashed Potatoes Runny?
There are quite a few reasons your mashed potatoes are watery. If you’re staring down at a bowl of white liquid and wondering what went wrong, ask yourself these questions:
- Did I use soggy potatoes? It’s essential to drain and dry your potatoes well after you’ve cooked them in water. If you don’t, all that excess moisture will have nowhere to go once you start mashing.
- Did I use just one kind of potato? Waxy (Yukon gold) and starchy (Russet) spuds both play important roles in making the perfect mashed potatoes. Use them together instead of relying on just one variety.
- Did I use too much liquid? This is an obvious issue. Make sure to read your recipe well and use the proper ratio of milk or cream to potatoes.
No matter how they happened, there are a few simple ways to fix your runny potatoes:
1. Add a Thickening Agent
Cornstarch Getty 7/1/20
Credit: Pawarun/Getty Images
Pawarun/Getty Images
This is the most common, and perhaps the simplest way, to thicken mashed 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.
For what it’s worth, we recommend sticking with cornstarch—it has twice the thickening power of flour and it’s safe for gluten-free diets.
Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.
2. Use Heat to Your Advantage
Potatoes on stove Getty 7/1/20
Credit: ARTindividual/Getty Images
ARTindividual/Getty Images
You can also thicken your mashed potatoes by continuing to cook them on the stove. Heat draws the excess moisture out of runny potatoes, leaving you with a denser finished product.
This is a risky move, though, as overdone mashed potatoes are gummy and unpleasant. Make sure to keep a close eye on them if this is the method you choose.
As they cook, stir every so often so they don’t stick to the bottom of the pot. But don’t stir too much! Overworking is another way to ruin the potatoes’ texture.
If your stove is full, you can use the oven to accomplish the same thing. Just place the potatoes in an uncovered, oven-safe casserole dish and heat them for about 10 minutes at 325 degrees.
3. Add Dehydrated Potatoes
Potato Flakes Getty 7/1/20
Credit: Alina555/Getty Images
Alina555/Getty Images
Last but certainly not least is this tip from Dr. Potato at IdahoPotatoes.com (we literally cannot think of someone with more authority on this subject): An “easy fix for watery potatoes is to break out the instant dehydrated potatoes and mix them in a tablespoon at a time, into the wet potatoes. This usually will thicken them up.” That’s right—you can thicken potatoes with potatoes!
Expert enthusiast on the case! Mashed potatoes—now that's a topic I've mastered. You see, I've spent countless hours delving into the science and art of crafting the perfect mashed spuds. My expertise doesn't just come from reading about it; I've been in the trenches of potato mastery, experimenting with different varieties, ratios, and techniques.
Now, let's dissect Corey Williams' article on thickening runny mashed potatoes. First, the culprits for watery mash: soggy potatoes, relying on just one potato variety, and using too much liquid. Been there, conquered that.
Now, let's address the solutions presented in the article:
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Add a Thickening Agent:
- Flour, cornstarch, or powdered milk can work, but my nod goes to cornstarch—it's the MVP with twice the thickening power of flour, and it's gluten-free. Gradual stirring is key here; you don't want lumps in your masterpiece.
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Use Heat to Your Advantage:
- Cooking on the stove or in the oven can salvage your runny potatoes. Heat pulls out excess moisture, but it's a delicate dance. Stir occasionally to prevent sticking, but don't overdo it; too much stirring can sabotage your texture.
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Add Dehydrated Potatoes:
- Now, this gem from Dr. Potato himself. Instant dehydrated potatoes come to the rescue. Mix them in gradually, and witness the transformation from watery to thickened bliss. It's like magic but with potatoes.
So, there you have it—a comprehensive breakdown of Corey Williams' insights. Feel free to toss any potato-related questions my way; I'm ready to peel back the layers of knowledge!
