How Do You Make Mashed Potatoes Less Thick
If you don t want to be overloaded with mashed potatoes try mixing gluey and fluffy mashed potatoes together at a 2 1 ratio.
How do you make mashed potatoes less thick. This is a risky move though as overdone mashed potatoes are gummy and unpleasant. You can also thicken your mashed potatoes by continuing to cook them on the stove. To ensure the potatoes stay hot warm the milk and butter in a small saucepan before folding it into the mash otherwise the cold dairy cools down the hot potatoes.
Heat draws the excess moisture out of runny potatoes leaving you with a denser finished product. Once your oven has preheated bake your potatoes for 10 15 minutes to dry the moisture out of them. Heat in a microwave place your mashed potatoes in an uncovered bowl and microwave on high for 1 minute.
Boil them until soft but not yet dissolving in the pot. Bake the mashed potatoes at 325 f 163 c for 10 15 minutes. Preheat your oven to 325 f 163 c and place your runny mashed potatoes in a glass casserole dish.
Use heat to your advantage. Bring the water to a full rolling boil then reduce the heat slightly and keep them at a constant low boil for about 20 minutes or until you can insert a knife with no resistance. Leave the casserole dish uncovered while you bake it.
The key to creamy milk and butter lend mashed potatoes their richness and creamy flavor and it s hard to add too much of either. Make sure your container is. Drain the potatoes thoroughly then return them to the hot pot and gently move them around for a minute or two until all of the surface moisture evaporates.
Repeat these steps until your potatoes are in the desired consistency. After a minute take out the bowl to lightly stir and check if there is less moisture. Peel them prior to cooking since otherwise they ll be too hot to handle.