2006-10-01 12:50:29 · 23 answers · asked by kmaf@sbcglobal.net 2 in Food & Drink ➔ Cooking & Recipes
Add more whole cooked potatoes.. or don't put in so much milk ! Good Luck! :)
2006-10-01 12:51:35 · answer #1 · answered by tysavage2001 6 · 0⤊ 4⤋
Thicken Mashed Potatoes
2016-12-26 18:39:54 · answer #2 · answered by Anonymous · 0⤊ 0⤋
the best way is if you have any powdered mashed potatoes. You can add some to the mixture slowly, or if not then try to keep on using the tried and true methid, use the hand mixir and whip em up, :) Hope this helps
2006-10-01 12:52:28 · answer #3 · answered by cricketwinner@sbcglobal.net 4 · 1⤊ 0⤋
It is not hard, just be patient and with a very LOW heat, now after you have added the milk and butter, just stir and evaporate the excess moisture. You will be able to tell when it is the right consistency. Now, if you are making instant mashed potatoes, just add a little more potato flakes, stir, and see how that is. Mmmmmm. Lots of butter.
My secret. I add one tablespoon of sour cream, along with the butter and milk for a little zing. Mmmmmm.
2006-10-01 12:55:13 · answer #4 · answered by violetmax 3 · 2⤊ 1⤋
You could try adding cornflour....or for a slight tanginess add a bit of cheese - the heat will melt it and give it a lovely creamy appearance.
Or of course you could add something like half a chopped onion which will take away any sogginess and is great if you are having sausages or a pie with the mash.
Good luck.
2006-10-01 12:52:57 · answer #5 · answered by silversilver3 2 · 1⤊ 1⤋
Use less milk (or chicken stock) when mashing them. If they're still too "runny" after that, add in Parmesan cheese (other cheeses will work too) until you have them as thick as you want.
2006-10-02 07:40:05 · answer #6 · answered by patgd25 3 · 0⤊ 1⤋
Just add some instant mashed potatoes to it...
2006-10-01 12:57:50 · answer #7 · answered by juju 2 · 0⤊ 1⤋
put some instant mashed potatoes in with it
2006-10-01 12:51:50 · answer #8 · answered by Jessica S 3 · 2⤊ 0⤋
add instant mashed potatoes
2006-10-01 12:52:00 · answer #9 · answered by ? 7 · 0⤊ 0⤋
A little bit of starch and water. Starch is better. The flour will turn bready. Starch will stretch something without losing its character ie., tomato sauce without loosing its pigment or character. Starch does not tamper with the identity of the food.
2006-10-01 12:53:52 · answer #10 · answered by China 2 · 1⤊ 0⤋
Continue cooking on a low heat without the lid - letting the excess liquid evaporate.
2006-10-01 13:02:34 · answer #11 · answered by MARY L 5 · 0⤊ 0⤋