Mashed potatoes are traditional comfort food. But, it could be disappointing if they are too runny or watery. This is often the result of cooking too long, overcooked potatoes, adding too much milk, or simply not draining the cooking water. There are various ways to get the ideal consistency, such as using heat, flour and thickening agents or other potatoes.
Why Are My Mashed Potatoes Runny?
- There are many reasons why your potatoes maybe not be as watery. If you’re staring at an empty bowl and are wondering what’s wrong, try these questions:
- Did I cook my potatoes in water that was soggy? It’s crucial to rinse and dry your potatoes thoroughly after you’ve been cooking them in the water. If you don’t do this, the excess moisture won’t have a place to go when you begin mashing.
- Did I only use one type of potato? Waxy (Yukon gold) and starchy (Russet) spuds are crucial in creating the perfect potato mash. Instead of sticking to only one type of potato, make use of them both.
- Did I use too much liquid? This is an apparent problem. Make sure you read the recipe thoroughly and make sure you use the correct ratio of cream or milk to potatoes.
However, they came; there are some easy methods to correct your potatoes that are leaking:
The five Methods
Use a thickening agent
Thickening agents like flour or corn starch are highly efficient in, you already knew, recipes for thickening. I suggest corn starch for thickening the mashed potatoes since it doesn’t significantly change the taste of your dish. Flour, however, could cause a chalky texture or flavour to potatoes. If you want to use an agent that thickens the potatoes you’ve mashed, use only one tablespoon at one time until you’ve reached the desired consistency.
Use Heat to Your Advantage
It is also possible to thicken your potato mash by cooking on the stove. The heat draws excess moisture from the potatoes, leaving an even more dense product.
It’s a risky option since overcooked potatoes can turn messy and tasteless. Keep the potatoes in check if this is the method you opt for.
While they cook, stir them every now and then to ensure they won’t get stuck on the pan’s surface. But don’t stir too much! The overworking can cause the potato’s texture to be damaged.
If the stove is complete, you can utilize the oven for similar results. Place the potatoes into an oven-safe casserole dish and cook them for 10 minutes at 325°F.
Incorporate Dehydrated Potatoes My personal favourite fast and straightforward method is to stir the dehydrated portion of the potato mash at a moment until you’ve reached the desired consistency. Dry potatoes can provide an incredible job of thickening the mashed potatoes in just minutes. Still, they also enhance the flavour of the potatoes and give them a smooth, delicious taste.
BAKE IN AN OVEN
The potato mash can be cooked to thicken in the oven.
Preheat the oven to 300°F. Place the potatoes in an oven-proof casserole-covered or baking dish. After baking for about 15 minutes, gently stir and test to determine if the potatoes have become thicker to the desired consistency.
Then return to the oven for 5-10 minutes if you think the potatoes require more time.
COOK MORE POTATOES
This is a great choice when you have more potatoes in your fridge.
Boil the potatoes and then mash until they are very soft. Incorporate them into the thin potato mash to thicken them once you’ve got the desired consistency; taste and season them as you like.
How to Avoid Runny Mashed Potatoes
Making all the additional steps to fix the runny potato mash can take a lot of time, particularly when you’re hungry!
When you next cook this delicious side dish, remember these tips to make the perfect, fluffy, thick potatoes.
Use the correct potato! For the best texture, choose Yukon gold or Russet potatoes.
Get started with cold water! While cooking potatoes, begin by using cold water rather than putting them in boiling water directly. This will allow them to get cooked evenly.
Drain before adding another ingredient! After boiling your potatoes, clean them well before adding other elements, including liquid.
Do not overwork or underwork your potato! Not stirring enough can cause your potatoes to become too liquid, and overstarting them can make them rigid and starchy. Be kind to your potato to keep them fluffy and thick.