Oops, my mashed potatoes are soaked. See how to thicken them

Beth Dreiling Hontzas

When it comes to perfect mashed potatoes, the best defense is a good attack, so let’s go over the basics.

1. Use the right type of potato with starch that is soft and fluffy when cooked, such as reddish brown or Yukon gold, instead of waxy varieties, such as new red-skinned potatoes.

2. Cook the potatoes only until they are tender when pierced with a fork, instead of overcooking them until they start to crumble and soggy.

3. Drain the potatoes in a colander and let them stand until the surface water evaporates, about 3 minutes. They will stop dripping vigorously and the edges will be a little whitish. But don’t let them stay so long that they get cold. The potatoes should be mashed and seasoned while still hot.

4. Do not mash the potatoes with anything you have to connect. This means that there are no mixers, food processors or blenders that will make the potatoes sticky. For smooth puree, use a food grinder or a potato masher. If you don’t mind a more rustic texture, use a hand-held potato masher or crush them with a large wooden spoon.

5. Add the liquid (such as milk, half-and-half or cream) gradually. Make sure it is hot instead of straight from the refrigerator and stir just until well combined. It is much easier to add more liquid than to fix a wet mess.

If the potatoes are dripping too much, despite these guidelines, try one of these tricks.

1. Transfer the potatoes to a shallow container and place them in an oven at 325 ° F to dry for 10 to 15 minutes. This works better than trying to cook the excess moisture on the stove in a pan that will need to be stirred to prevent the potatoes from burning on the bottom.

2. Cook more potatoes and mash them correctly (see steps 2 to 4 above), but without any additional liquid, and then wrap them in the liquid batch.

3. Add the dehydrated mashed potato flakes, one tablespoon at a time, until they reach the right consistency. The taste and texture of instant mashed potatoes are not to everyone’s liking, but they can save the day and work wonders in this case.

4. Beat a little cornstarch on the hot potatoes, just one teaspoon at a time, until the potatoes thicken to your liking. The potatoes must be hot. You can also use tapioca starch or potato starch, although most cooks are less likely to have these products on hand. Do not use flour; you will not lose the raw flavor in the heat of the potatoes without much more cooking and stirring, which changes one problem for another.