How do you revive mashed potatoes?

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asked May 14, 2022 in Recipes by SgtOddball (5,700 points)
How do you revive mashed potatoes?

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answered May 19, 2022 by femealeofinternets (19,590 points)
To revive mashed potatoes add some milk or some water to the mashed potatoes and then reheat the mashed potatoes on the stove or in the microwave with a microwave safe bowl.

Put your potatoes in a microwave-safe bowl and microwave for one minute, then stir.

Continue microwaving in 30-second increments until the potatoes are totally warmed through.

To thicken mashed potatoes with too much milk you can add some cornstarch, flour or even some instant mashed potatoes to help thicken the mashed potatoes.

A good way to thicken watery potatoes is to add some instant mashed potatoes to them or add some cornstarch, flour or powdered milk to the potatoes.

You can thicken mashed potatoes by adding a thickening agent such as powdered milk, cornstarch or flour.

Mashed potatoes can become watery due to too much water added such as to instant mashed potatoes.

If your mashed potatoes are instant mashed potatoes then simply adding some more instant mashed potatoes to the water can fix the watery instant mashed potatoes.

For regular mashed potatoes then you will need to drain some of the water and cook the mashed potatoes some more to allow the rest of the water to evaporate.

Scoop the watery mashed potatoes into a pan and stir constantly over low heat to evaporate the excess liquid.

If the potatoes are really watery, you can add either cornstarch or instant mashed potatoes a half teaspoon at a time to help the spuds thicken to your preferred consistency.

If your mashed potatoes are too thin then you can add a thickening agent to the mashed potatoes to thicken them.

To make your mashed potatoes thicker you can add a thickening agent such as cornstarch, flour or even some milk or powdered milk.

To thicken up frozen mashed potatoes or instant mashed potatoes you can add some flour, cornstarch or powdered milk as a thickening agent.

Mashed potatoes whether frozen, instant or regular mashed potatoes can be thickened up by using and adding some cornstarch, flour, powdered milk, or tapioca to the mashed potatoes which acts as a thickening agent.

You can make your instant mashed potatoes thicker by adding a thickening agent such as flour, powdered milk, cornstarch or even tapioca.

You can easily fix soupy mashed potatoes by adding a thickening agent such as cornstarch, powdered milk, tapioca or flour.

Add one tablespoon of the thickening agent at a time until you reach your desired consistency.

You can overcook mashed potatoes and when mashed potatoes are overcooked the mashed potatoes will absorb a lot of water.

Then when you go to mash the potatoes, they'll be soupy.

One way to fix them is by placing them in a pot over low heat and gently cooking them.

The excess water will turn into steam, and your mash will dry out.

Mashed potatoes can become gluey because of too much mashing or too vigorous mashing.

When mashing potatoes you want them just right and no over mashed.

To make the best mashed potatoes the best tool is an old-fashioned masher, fork, ricer or food mill.

If you've already done the damage, turn pasty potatoes into a casserole: Spread them in a baking dish, drizzle with melted butter and sprinkle with grated cheese and breadcrumbs.

The best potato for mashing are Yukon Gold potatoes.

Russet Potatoes are also good for mashing.

The Yukon mashed potatoes are good for mashing because they are rich texture and subtle creaminess make them great for all of your mashing needs.

When making homemade mashed potatoes you should choose and use higher starch potatoes like Russets or Yukon Golds for the fluffiest, smoothest and most flavor-packed mash.

Russet varieties mash up light and fluffy, while yellow-fleshed potatoes like Yukon Gold have a naturally buttery flavor and creamy, dense consistency.

Waxy potatoes (like white potatoes and red potatoes) are more prone to gumminess when mashed, as opposed to starchy potatoes (like Yukon Golds and russets).

Choose starchy potatoes or a mixture of waxy and starchy potatoes.

When potatoes are mashed, starch is released.

The more you work the potatoes, the more starch gets released.

When too much starch gets released, the potatoes become gummy, gluey, and unappetizing.

I also suggest using a ricer or food mill for fluffy, lump-free mashed potatoes.

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