What can I do with mushy mashed potatoes?
How to Thicken Runny Mashed Potatoes
- Add a Thickening Agent. If you have flour, cornstarch, or powdered milk on hand, you can thicken up your mashed potatoes in a jiffy!
- Heat on a Stovetop.
- Heat in an Oven.
- Heat in a Microwave.
- Strain.
- Add More Potatoes.
- Add Parmesan or Hard Cheeses.
How long can you keep mashed potatoes in the fridge?
Our home economist Steffi recommends keeping leftover mash in the fridge for up to three days. You can also freeze it for up to two months. When it comes to defrosting, leave it in the fridge overnight to thaw completely.
What do you do if you add too much milk to mashed potatoes?
How to Thicken Runny Mashed Potatoes
- Heat. Step 1: Heat the runny mashed potatoes on medium-low heat in a large pot. (Do not cover the pot.)
- Strain. Step 1: Pour the soupy potatoes in a cheesecloth.
- Microwave. Step 1: Pour the runny mashed potatoes in a microwave-safe bowl.
- Thickening Agent.
How do I reheat mashed potatoes?
The best way to reheat mashed potatoes is to heat them covered in the oven at 350 degrees with extra milk and butter. Cook for 20 minutes or until warmed through. Don’t worry if you don’t have the time or means to heat your leftover potatoes in the oven.
What should I add to mashed potatoes?
Mashed potatoes are no exception. One of the best combinations for them is to drizzle the potatoes with olive oil and then stir in a cup or so of minced fresh herbs. Try basil, thyme, rosemary or parsley.
What to eat with mashed potatoes?
Roasted meats (beef, pork, chicken), stews (Brunswick stew), things with meaty sauce ( boeuf bourguignon ) or things with creamier sauces (beef Stroganof) all make good accompaniments for mashed potatoes.
What foods go with baked potatoes?
Many restaurants serve baked potatoes with sides such as butter, sour cream, chives, shredded cheese, and bacon bits. These potatoes can be a side item to a steak dinner, or some similar entree.
How do you make potato soup from mashed potatoes?
In a medium soup pot melt butter over low heat, and saute onions until tender. Stir in the mashed potatoes, and then slowly add the chicken broth. Stirring, add milk (use more or less to achieve desired creaminess). Cook until heated through and season with salt and pepper to taste.