Mashed potatoes are an excellent source of comfort food. It’s frustrating if the potatoes get excessively liquid or watery throughout the cooking process. It is possible that the potatoes were overdone, that too much milk was added, or that the potatoes were not fully drained of their water. There are many methods for attaining perfect uniformity.
- Why Are Mashed Potatoes Too Runny?
- 5 Ways To Thickening Mashed Potatoes
Why Are Mashed Potatoes Too Runny?
Two possible causes for your mash being overly runny are as follows:
1. Fail to thoroughly drain the potatoes
To begin, potatoes must be boiled in water. During the cooking process, the potatoes absorb a great deal of moisture.
Once the potatoes are cooked, it is critical to drain completely. You may drain them for up to 15 minutes in a colander. Shake them every five minutes to ensure that all the water fully drains.
Once the water has been drained entirely, cover the potatoes in an absorbent kitchen towel and pat dry. This will remove any leftover water from the mash and prevent it from getting too runny.
2. Excessive liquid
The majority of recipes suggest mashing your potatoes with milk or cream to create a light, fluffy, and creamy mash. Occasionally, adding too much cream or milk may result in a dry, watery mash.
This will help you avoid obtaining the incorrect consistency.
Do not discard your mash if it has gotten too runny as a result of one of the following circumstances. I am able to assist.
There are two primary methods for thickening potatoes: adding a thickening agent or eliminating excess moisture. I’ll share some ideas with you to assist in resolving the situation.
5 Ways To Thickening Mashed Potatoes
1. Incorporate a Thickening Agent
This is the simplest and most common method for thickening mashed potato batter. You may use any flour, cornstarch, or powdered milk you have on hand.
We prefer cornstarch since it is twice as thick as flour and is gluten-free.
Slowly add the thickening agent to the potatoes, approximately one tablespoon at a time, until the desired consistency is reached.
2. Add Some Heat and Let the Liquid Dissolve
In a large saucepan, combine the cooked instant mash or the runny potatoes. Heat on a low heat setting. A tight-fitting cover should be used to secure the pot. This results in the formation of steam within the pot, which results in an increase in liquid. If the pot is left unattended, the steam may evaporate. To remove the steam, turn on the extractor fan. Stir the pan or pot gently with a spatula and a wooden spoon to prevent the mash from adhering to the bottom. As steam escapes, you should stir the mash less often. Otherwise, it will stiffen and become gluey. When the mash reaches the appropriate consistency, immediately remove from the heat and let to cool before serving.
3. Put More Potatoes
Additionally, you may add additional potatoes to your mashed potatoes to thicken them. Cook another potato in the same manner, two at a time. Microwave cooking is a convenient and quick method of cooking. Add no more liquid. Make careful to mash the potato separately from the mashed potatoes. Continue mixing until the desired consistency is achieved.
4. Strain Your Mashed Potatoes If They Are Too Runny
This method may not work if your potatoes are very runny. Arrange the mashed potatoes in a single layer on a clean piece of cheesecloth. Tie the ends together to form a bag. Place the pouch in a colander set over a basin or the sink for about 30 minutes. During this time, you may prepare more dishes. Allow gravity to take its course to drain the surplus liquid. You’ll almost certainly end up with thicker mashed potatoes as a result. By reserving the liquid, you may create a creamy gravy.
5. Runny mashed potatoes in the microwave
Using a microwave-safe cover, cover the mashed potatoes. Microwave it for 1 minute at a time on high heat. After each minute, take note of the consistency. Continue until the required consistency is achieved.
To thicken mashed potatoes, use the following techniques. You will never again have to discard a runny mash.