3 Fast and Easy Ways to Thicken Runny Mashed Potatoes, by Food How on YouTube. 2 min 3 s.
- Video length
- 2 min 3 s
- Time to do it
- 10 minutes
- Difficulty
- Easy
- Steps
- 8
What you need
Steps
Tip the runny mashed potatoes into a colander set over a bowl or the sink. Let them sit for a few minutes so the extra liquid drains away.
Spoon the drained potatoes back into the cooking pot. Set it over low heat and stir constantly so they do not catch on the bottom.
Keep cooking and stirring until the mash looks thick and creamy, then take the pot off the heat. This is the plainest fix and adds no extra ingredients.
For the cornstarch method, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water in a small bowl until smooth.
Pour the potatoes into a pot, add the cornstarch slurry and stir over low heat for a few minutes until they thicken.
For the flour method, whisk about half a cup of cold water with 1 to 3 tablespoons of flour in a bowl until lump free.
Add the flour slurry to the pot a little at a time, stirring over low heat, and stop when the potatoes reach the texture you want.
Taste the potatoes and stir in a pinch of salt, since the flour can dull the flavor.
Tips and common mistakes
Always mix cornstarch or flour with cold water first, or you will end up with lumps in the mash.
Add any slurry gradually and keep stirring, because a thickener can turn the potatoes heavy very fast.
Keep the heat low and stir constantly, since thick mash scorches easily and hot bubbles can spit.
If you have instant mashed potato flakes, a small handful will thicken the batch without changing the taste much.
Questions
Why are my mashed potatoes runny?
Usually there is too much milk or butter, or the potatoes were not drained well after boiling. A short drain or a small amount of starch fixes most batches.
Can I use cornstarch instead of flour?
Yes. A cornstarch slurry thickens faster and leaves less taste, while flour needs a few minutes of cooking and can dull the flavor.
How much flour should I add?
Start with 1 tablespoon of flour in half a cup of cold water for a small pot. Add more slurry only if the potatoes still look loose.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
