What happens when adding flour to mashed potatoes?

In this short article, we will provide an answer to the question “What happens when adding flour to mashed potatoes?” and the information on runny mashed potatoes.

What happens when adding flour to mashed potatoes?

Flour can be used to thicken mashed potatoes after they have been cooked. The sauce is thickened by the addition of flour. If your mashed potatoes are too soft and fluid, you can thicken them by adding flour to the mixture.

What is the most effective method of thickening mashed potatoes?


  • 1 tablespoon cornstarch, thoroughly incorporated into the mashed potatoes
  • If the mashed potatoes are still too thin, add another teaspoon of cornstarch to thicken them up.
  • Repeat the process until you achieve the desired consistency.

Can you use flour to make mashed potatoes?

Yes, flour can be used in the preparation of mashed potatoes. Mash potatoes are thickened in this manner because it is the most popular and, perhaps, the most straightforward means of doing so. Whatever you have on hand will suffice: flour, cornstarch, and powdered milk are all excellent choices that are likely to be found in most kitchens.

What is the best way to thicken mashed potatoes?

To thicken mashed potatoes, a thickening agent such as cornstarch, flour, powdered milk, or tapioca can be added to the mixture. Add one tablespoon at a time, stirring constantly, until the desired consistency is achieved. You can adjust the consistency of the mashed potatoes by increasing the heat, adding additional potatoes, or even sieving the mashed potatoes.

What Is the Deal With My Runny Mashed Potatoes?

There is a multitude of reasons why your mashed potatoes are watery. What to Do If You’re Staring at a Bowl of White Liquid and Wondering What Went Wrong

  1. Is it conceivable that the potatoes I used were mushy? It is important to drain and completely dry your potatoes after they have been boiled in water. You will have nowhere to put all of the surplus moisture if you don’t do this before you begin mashing.
  1. Is it true that I just used one sort of potato in this recipe? When it comes to making the finest mashed potatoes, both waxy (Yukon gold) and starchy (Russet) potatoes are used. Instead of relying on a single type, blend several types.
  1. Is it conceivable that I used a disproportionate amount of liquid? This is a well-defined issue. Always be sure to read the instructions thoroughly before starting and to use the proper amount of milk or cream for your potatoes.

How to Make Mashed Potatoes That Are Not Runny?

Especially if you’re hungry, it can take a long time to go through all of these extra steps to fix sloppy mashed potatoes. The next time you make this wonderful side dish for perfectly thick and fluffy potatoes, keep these instructions in mind:

  • Make certain to use the appropriate potatoes! For the best texture, use Yukon gold or Russet potatoes instead of regular potatoes.
  • Start with a glass of ice-cold water! Instead of immediately dropping your potatoes into boiling water, start with cold water to ensure they are not overcooked. As a result, they will cook more evenly during the process.
  • Drain the water from the pot before adding the remaining ingredients! To avoid mushy potatoes, drain the potatoes fully before adding any additional components, particularly liquids.
  • Neither too much nor too little labor should be done to your potatoes. If you don’t stir your mashed potatoes enough, they will become too liquidy, and if you stir them too much, they will become hard and starchy, as shown in the photo. So, to preserve your potatoes thick and fluffy, you must be gentle with them.

What is the best type of flour to use for thickening purposes?

All-purpose flour is the best flour to use as a thickening agent. Cornstarch is a pure starch obtained from corn that is used in baking. It can withstand a substantial amount of cooking and stirring before it begins to break down.

Why mashed potatoes get thick?

When an excessive amount of starch is released from the potatoes, they become sticky, gluey, and unattractive. Two methods of overworking potatoes exist: just touching them excessively, or using a food processor, blender, or other equipment that vigorously combines the potatoes.

How to prevent mashed potatoes from turning gummy?

With a cold stick of butter and a dash of cold milk straight from the fridge, you can rapidly cool down part of the potatoes and prevent them from becoming creamy and smooth. Using a small saucepan on the stovetop to slowly cook milk or heavy cream and butter will yield significantly superior results.


In this short article, we provided an answer to the question “What happens when adding flour to mashed potatoes?” and the information on runny mashed potatoes.



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