There's no other way to get that fluffy consistency. Milk straight out of the fridge will cool down otherwise piping-hot potatoes. Warm the milk in a small saucepan before incorporating it into your mash.
They absorb liquids brilliantly, which is why they mash so well. But when you boil them in water, the liquid they are absorbing is just that, water, which can make for a less flavorful mash. By boiling the potatoes in salted milk, they are absorbing creaminess and seasoning, which makes them inherently more flavorful.
Swap Out the Water
In fact, when you mix the potato flakes with the warm broth, the result is a creamier, more buttery-tasting bowl of spuds. You can also swap milk or half-and-half for the water required.
To thicken runny mashed potatoes with a thickening agent, add 1 tablespoon of cornstarch, flour, or powdered milk to the potatoes.
Do not add cold milk or cream to the pot of piping hot potatoes. Not only will this cool the dish down, but the cold liquid will not absorb into the hot potatoes very well. Warm the liquid in a saucepan on the stovetop or in a glass measuring cup in the microwave.
The Mistake: Overworking the Potatoes with a Food Processor, Blender or Mixer. Too much — or too vigorous — mashing will produce gluey potatoes. Your best tool is an old-fashioned masher, fork, ricer or food mill.
If kept warm, gently mash in heavy cream until smooth and loose again, adding more if you'd like. If cold, heat the cream in a large pot until steaming, then add the potatoes. Gently mash and whip, adding more cream as needed, until heated through and fluffy.
You shouldn't let butter be the only dairy you use, however. Consider adding half-and-half or heavy cream and a bit of sour cream (even goat cheese) to get the best flavor and creamiest texture every time, like in these Best Mashed Potatoes.
Soupy, watery mashed potatoes usually happen because the cooked potatoes were cut into pieces that were too small, weren't drained well enough, or were overcooked. Fix them: Scoop the watery mashed potatoes into a pan and stir constantly over low heat to evaporate the excess liquid.
But if you've made them a little too runny for your taste, don't worry! You don't have to throw them out just yet. To thicken mashed potatoes, you can add a thickening agent like cornstarch, flour, powdered milk, or tapioca. Add one tablespoon at a time until you reach your desired consistency.
Skip the whole milk and go for half-and-half or cream.
Liquid dairy is what makes mashed potatoes luscious and creamy. Since it's Thanksgiving, splurge a little and use half-and-half or splurge a lot and use cream.
6. Do NOT add cold liquid. Make sure the milk or cream you add to your potatoes is HOT. This helps it absorb better so you don't feel the need to overmix.
Heavy cream will make for the creamiest mashed potatoes, but whole milk or half and half will also work. Don't use anything with less fat than whole milk, otherwise, your potatoes won't be as flavorful or creamy.
Can you use water instead of milk in mashed potatoes? Yes, you can use water instead of milk. The best option is to reserve the cooking water from the boiled potatoes and add it in. Start with one-half the amount of water and then add more as desired.
CREAMED MASHED POTATOES Add 85g/3oz butter and 150ml/5-6fl oz double cream to the mashed potato. Season to taste with salt and freshly ground black pepper. Add nutmeg to taste and mix until smooth and creamy.
Use heavy cream or half-and-half for rich, creamy potatoes like you get at fancy steakhouses. Whole milk, light sour cream, or plain yogurt work well if you want to reduce the fat.
When potatoes are mashed, starch is released. The more you work the potatoes, the more starch gets released. When too much starch gets released, the potatoes become gummy, gluey, and unappetizing.
The yolk emulsifies water and fat to create a cohesive, velvety bite, while providing a little fat and body of its own. What is this? You can add an egg yolk to nearly any existing mashed potato recipe.
Only use egg yolks when mixing the potatoes.
They add so much creaminess and will give the potatoes an irresistible flavor. Not to mention that the yolks will give the mashed potatoes a vibrant yellow color and make them richer too.
When you melt butter on the stove, its milk solids and fat separate. Adding cold butter to your potatoes will allow the butter to melt as a whole and distribute the fat and milk solids evenly.