This Brilliant Trick Transformed My Runny Mashed Potatoes — and Saved Thanksgiving (2024)

FAQs

How to fix mashed potatoes that are too runny? ›

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

Unwanted lumps are a result of mashing undercooked potatoes, so the key to avoiding lumps is cooking the potatoes correctly. Make sure that your potatoes are all cut roughly the same size so they cook at the same rate. And unlike pasta, potatoes should be started in cold water.

The amount of dry mass, 1 kg, remains unchanged, so this can only be achieved by reducing the total mass of the potatoes. Since the proportion that is dry mass must be doubled, the total mass of the potatoes must be halved, giving the answer 50 kg.

The potato (/pəˈteɪtoʊ/) is a starchy root vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are tubers of the plant Solanum tuberosum, a perennial in the nightshade family Solanaceae. Potato. Potato cultivars appear in a variety of colors, shapes, and sizes.

Runny potatoes can happen for a few different reasons. Too much liquid: This is the most common reason. In the mashing process you may have added too much milk or broth.

You can use milk, cream, half-and-half, tangy buttermilk, or chicken or vegetable stock to rehydrate your mashed potatoes. Start with ½ cup of liquid for 4 cups of mashed potatoes, and add it gradually so you don't end up with potato soup. Adding extra butter is a good idea, too.

Regular flour can also be used to thicken your potatoes as well, but I don't love using it because its raw flavor needs to be cooked out, and it more noticeably dulls the flavor of the potatoes themselves.

Just a pinch of baking soda is all you need to create mashed potatoes as soft as clouds. When you add baking soda, it reacts with the heat of the dish and the acid in the milk or cream to create small air pockets throughout the mash. These air bubbles translate to light and airy bites. Yum!

The secret ingredient is just ice-cold water.

You soak the potatoes in iced water before they are cooked. This eliminates much of the starches in the potatoes, resulting in a super light and fluffy mash. It's also like when you make rice.

Soaking potatoes in water with a little lemon juice or white wine vinegar when you are ready to prepare them will help get rid of the earthy flavor.

What is the posh word for mashed potato? ›

Pomme Puree - a fancy way to say mashed potatoes.

So, a tater is a potato. (My nanny gets mad that I've outgrown this word.) Y'all/you'uns/yuns.

Consequently, a person without a path, a goal, a passion, a drive, or 'seeds of a destiny' – whatever label one gives – a person who denies his or her potential agency or proactivity is mashed potatoes: malleable, easily altered, ineffective under pressure.

Consequently, a person without a path, a goal, a passion, a drive, or 'seeds of a destiny' – whatever label one gives – a person who denies his or her potential agency or proactivity is mashed potatoes: malleable, easily altered, ineffective under pressure.

The subject of debate? Whether mashed potatoes were a liquid or a solid. In the end, of course, the TSA agents had the last word: Since the potatoes took the shape of their container, they were determined to be a liquid—specifically, a gel. That's the official TSA line.

Mashed potato can be served as a side dish, and is often served with sausages in the British Isles, where they are known as bangers and mash. Mashed potato can be an ingredient of various other dishes, including shepherd's and cottage pie, pierogi, colcannon, dumplings, potato pancakes, potato croquettes and gnocchi.