Oops, my mashed potatoes are soupy. Here’s how to thicken them

Beth Dreiling Hontzas

When it comes to perfect mashed potatoes, the best defense is a good offense, so let’s explore the basics.

1. Use the right kind of starchy potato that becomes soft and fluffy when cooked, such as russet or Yukon gold, instead of waxy varieties, such as red-skinned new potatoes.

2. Just cook the potatoes gently until they are stabbed with a fork instead of cooking them until they start to fall apart and become mushy.

3. Drain the potatoes in a colander and let stand until the surface water evaporates, about 3 minutes. They will no longer stop flowing powerfully and the edges look slightly chalky. But do not let them stand for so long that they get cold. Potatoes should be crushed and seasoned while hot.

4. Do not mash potatoes with anything you need to stuff in. This means no mixers, food processors or mixers that will stick the potatoes. For a smooth puree, use a food grinder or potato ricer. If you do not like a more rustic texture, use a potato mask or press it with a large wooden spoon.

5. Gradually add the liquid (such as milk, half-and-half or cream). Keep it warm instead of straight from the fridge, stirring only until mixed. It is much easier to add more liquid than to fix a wet mess.

Try one of these tricks if the potatoes get too runny, despite these guidelines.

1. Place the potatoes in a shallow container and place in a 325 ° F oven to dry for 10 to 15 minutes. It works better than trying to cook the excess moisture on top of the stove in a saucepan that needs to be stirred so as not to scorch the potatoes at the bottom.

2. Boil more potatoes and grind them properly (see steps 2 to 4 above), but without extra liquid, and then fold them into the liquid bag.

3. Stir in dehydrated potato flakes one tablespoon full at a time until you have the right consistency. The flavor and texture of instant apples are not suitable for everyone, but they can save the day and can work wonders in this case.

4. Beat a little cornstarch with the hot potatoes, just one teaspoon at a time, until the potatoes thicken as desired. The potatoes should be hot. You can also use tapioca starch or potato starch, although most cooks are less likely to have those products on hand. Do not use flour; it does not lose its raw taste in the heat of the potatoes without boiling and stirring more, swapping one problem for another.