Mashed potatoes are one of those classic home-cooked dishes that are not only delicious, but also filling that have become very popular in many parts of the world. One of the features of mashed potatoes is their thick and creamy texture. As a result, mashed potatoes that are too runny or runny of course will lose their fans. To produce mashed potatoes with the perfect texture, understand the things you should avoid, such as overcooking the potatoes, adding too much milk, or not draining the potato stew completely. Fortunately, this article includes some tips you can apply to produce a plate of mashed potatoes with a consistent texture, such as cooking them on a high heat, adding a thickening agent such as flour, or increasing the amount of potatoes.
Step
Method 1 of 3: Using Hot Temperature
Step 1. Heat the potatoes on the stove, stirring occasionally
First, put the potatoes in a large enough saucepan. Then, heat the pot on the stove over medium-high heat. Every now and then, stir the potatoes with a fork until the excess moisture has evaporated and the consistency is to your liking.
While the potatoes need to be stirred so they don't stick to the bottom of the pan, don't do it too often! Stirring potatoes too often will make them too sticky and starchy when eaten
Step 2. Heat the potatoes in the microwave for 1-2 minutes
Pour the mashed potatoes into a heatproof bowl, then microwave the bowl open. After a minute, remove the bowl from the microwave and check for consistency. Continue heating the potatoes at 1 minute intervals until they are the consistency you want.
Set the microwave on high
Step 3. Bake the potatoes at 160°C for 10-15 minutes
First, preheat the oven to 160°C. Once the oven is hot, pour the mashed potatoes that are too runny in a glass casserole dish, then place the bowl in the oven. Bake the potatoes for 10-15 minutes to reduce the excess moisture inside.
Bake the potatoes without closing the container
Method 2 of 3: Adding Thickener
Step 1. Choose a thickening agent that suits you
Basically, there are several types of ingredients you can add to mashed potatoes to thicken them up quickly, such as wheat flour, cornstarch, milk powder, instant potato starch, potato starch, arrowroot starch, tapioca flour, or parmesan cheese.
- Cornstarch is one gluten-free option that you can use. In addition, cornstarch also has twice the power to thicken dishes than wheat flour. That is why, the amount of cornstarch used does not need to be too much.
- Potato starch is another gluten-free option that can be used. In addition, potato starch is the most common (and best) type of flour used to make Easter dishes.
Step 2. Add 1 tablespoon of thickener of your choice
Stir the thickener with a fork until it is combined with the mashed potatoes. Most likely, you won't see a significant difference right away, but don't worry, sooner or later the potato's texture will thicken.
Step 3. Keep adding 1 tablespoon of thickening agent gradually
Stir in the mashed potatoes after each addition and continue the process until the desired consistency is reached.
Method 3 of 3: Adding Potatoes
Step 1. Grate 1-2 raw potatoes into a medium-sized skillet using a cheese grater
Ideally, grate the potatoes until they are hash brown in texture. Even if it takes a long time, try to grate the potatoes until they are really smooth to get a very soft, lump-free mashed potato texture.
Most cheese graters have several areas with different functions, such as areas with medium-sized holes (not too big and not too small). This area is best suited for grating potatoes, which will later be cooked into hash browns
Step 2. Pour in the water until the potatoes are fully submerged, then bring the potatoes to a boil
The amount of water used depends on the size of the pan. However, in general, grated potatoes need to be completely submerged in water in order to fully cook. After that, boil the potatoes over medium heat until the water boils.
Leave the pot on the stove open
Step 3. Drain the water once the potatoes are soft
Prick the potatoes with a fork just after the water boils to check for softness. When the texture is soft enough, drain the boiled water through a slotted basket.
If the potatoes aren't soft enough, continue to boil them and check the softness again at one minute intervals. Basically, it doesn't take long for potatoes to cook. That's why you should check the texture periodically to make sure the potatoes don't end up being too soft
Step 4. Mash the grated potatoes with a fork
Return the potatoes to the skillet, then use a fork large enough to mash the potatoes to your desired consistency. Make sure that the texture of the potatoes is not too soft so that when mixed with the thin mashed potatoes, the texture of the final product does not end up being too soft.
Step 5. Mix the mashed potatoes you just made with the mashed potatoes that are too runny in texture
Use a spoon to stir the two together until well combined. The final product should have a thicker texture in no time.
If the potato isn't as thick as you'd like it to be, add more potatoes and repeat the above process
Tips
- Mix a high-moisture, low-starch potato variety (such as Yukon Gold) with a higher-starch potato (such as Russet or Idaho) to make mashed potatoes that are very creamy in consistency.
- Don't throw away the mashed potatoes if the consistency isn't to your liking. Leftovers can also be processed into other dishes, you know! In particular, leftover mashed potatoes can be added to soups, gravy dishes, and casseroles to enrich the flavors of all three.
