Mashed potatoes turned out liquid: what to do and how to fix it?

Mashed potatoes is a dish beloved by many people, especially children. In order for it to turn out really tasty, moderately thick, you need to know the secrets of its preparation.

Why is mashed potato too thin?

There are two reasons why mashed potatoes can be too runny:

1. When potatoes have been boiled for a long time and have absorbed a large amount of liquid.
2. The decoction was not completely drained when kneading the vegetable.

Of course, mashed potatoes can also turn out liquid due to the inattention of the hostess, who accidentally poured broth, water or milk into it. However, such a variant happens rarely and only as an exception.

The secrets of making thick mashed potatoes

For mashed potatoes to turn out perfect, you should follow the technology of cooking. For a delicate dish, it is best to choose a vegetable with a high starch content. Therefore, young potatoes are not suitable here.

Immediately after peeling it is washed and put to boil, without keeping it in water. For the mashed potatoes to turn out delicious, it is better to throw the root vegetable in salted, boiling water. It should slightly cover the potatoes. After boiling, turn down the heat and simmer for 20 minutes under a lid. Next, the broth is drained and the potatoes are mashed with a pusher, without adding anything. At this stage, you should not use a blender. So you can only spoil the taste of the mashed potatoes, making it heavy, sticky.

In the mashed potatoes put butter, continuing to knead, and then - milk or cream. The dairy products should be heated and poured in portions.

Mashed potatoes are served hot to the table, as they do not tolerate further heating. During mashing, you can add fried onions, fresh herbs, bacon, which will allow the familiar dish to play with new colors.

Tip! For fasting people there is no need to use broth or boiled water when pureeing potatoes. It is better to take almond or soy milk.

How to thicken mashed potatoes if they turn out liquid

Mashing potatoes the wrong way around and not getting the consistency you want, so it turns out runny? It's no big deal. There are several ways to fix it. It's not difficult, and products for fixing the dish are available in every home.

Method #1

Making your favorite side dish thick will help to stand under pressure. For this purpose, the puree is placed in gauze, tie the ends and hang it up. The principle is the same as when cooking cottage cheese. After 40 minutes, when the excess liquid has drained, the potatoes can be taken out, added butter, heated and served to the table.

Method #2

Mashed potatoes are placed in a large saucepan and heated over low heat, stirring intensely with a fork, so as not to burn. Excess moisture evaporates, the dish acquires the desired consistency. It remains to add butter and serve.

Method #3

The method is suitable for those who have a microwave. Mashed potatoes is placed in a suitable dish, do not cover and put in a microwave oven for a minute or two. Take it out. If still liquid, continue the procedure several times.

Method #4

The use of thickeners will allow the boiled potatoes to become thicker. To do this, put a tablespoon of one of the thickeners into the dish, stir with a fork. Continue in this way until the mashed potatoes become thicker. In this method you can use:

• potato starch;
• cornmeal;
• hard grated cheese;
• powdered milk;
• Instant potato flakes.

Tip! You can boil a few potatoes separately, mash them without adding liquid and add to the liquid dish.

What to make with mashed potatoes

Liquid mashed potatoes can be used for secondary preparation of tasty dishes. It will go into:

• casserole;
• mashed potato soup;
• dumplings or lazy dumplings;
• cutlets or zrazy.

For casseroles, add eggs to the potatoes, sprinkle grated cheese on top and send to the oven to give a crispy crust. The casserole will taste better if you add fried chicken or minced meat, mushrooms fried with onions.

Mashed soup will turn out if the dish is liquefied a little more with milk, broth. All stirred, heat to a boil, put butter and herbs. You can also add frying of grated carrots and onions.

Dumplings, soup dumplings, lazy dumplings can be made if you beat eggs and add flour to the mashed potatoes. Grated hard cheese can be added. Then the products are boiled in salted water and served hot, drizzled with melted butter. The dumplings are put into the boiling, almost cooked soup. Cutlets and zrazy are cooked in the same way. For all products - dumplings, cutlets, dumplings, mashed potatoes should not be too liquid. Otherwise, you will have to add a lot of flour, which will negatively affect the taste.