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