Forum: cooking.stackexchange.com
Tags: <potatoes>
Title: How to dry out mash - added too much milk
Question: I was just making some mashed potatoes and slipped when adding milk, adding probably 50% too much.  The mash is now very liquid.  Whats the best way of saving it?  I am thinking of either heating gently to dry out a bit or adding some sort of flour to it, or both.  The mash will be used to make fishcakes if that makes a difference and has been seasoned with salt and pepper and butter.

Answers:
sents: text: I keep a box of instant mashed potato flakes in the house.
text: I use it only for two things: one is a super-quick pantry chowder and the other is to thicken over milked mashed potatoes.
text: While I wouldn't want to eat a bowl of instant mash, a quick shake in this circumstance takes care of the problem and no-one's the wiser.
answer_details: author: cooking.stackexchange.com/users/304/Kate Gregory
score: 25
sents: text: If you're going to try to dry it out, may I suggest spreading it out in a large shallow baking pan and putting it in the oven on low heat.
text: Take it out once in awhile to stir it up a bit...
text: make sure you spread it out again after you stir.
text: A few rounds of this will probably dry it out.
answer_details: author: cooking.stackexchange.com/users/2125/milesmeow
score: 10
sents: text: I realise this thread is now years old, but I also recognise there are people (like me) who still discover forums like this years on.
text: This happened to me today.
text: I tried putting mine back in the oven, however nothing seemed to change consistency wise, so I scrapped that suggestion.
text: I have instead decide to leave my mash, to cool and already it is thickening up.
text: So for anyone who ends up in this predicament in the future, i'd suggest trying that.
text: Seems simple really, but it works!
text: ;-)
answer_details: author: cooking.stackexchange.com/users/51103/Lloyd Courtney
score: 5
sents: text: Cream generally results in a better texture than milk when making mashed potatoes, but assuming you have your reasons for using milk (health concerns, allergies, etc.), there is only one way to literally dry it out , and that is to evaporate the water.
text: Toss it in a pot and simmer it uncovered until it reaches the consistency you want.
text: Because it's potatoes, you might have to stir it very often or even shake the pot around in order to prevent burning and a nasty mess.
text: This is actually what I always do to potatoes before mashing them (after boiling) to dry them out.
text: I've never attempted it after mashing them, but the potatoes are already cooked, so I doubt that you can do any more damage that way.
text: If you just want to thicken them then add some savoury ingredients.
text: I really wouldn't recommend flour, potatoes have enough starch already, but I'll often add cheese to my mashed potatoes.
text: Hard cheeses like parmesan are particularly good if your aim is to soak up some of the excess moisture.
text: I'd also suggest, in the future, that you whisk in your liquid gradually to avoid this exact problem.
answer_details: author: cooking.stackexchange.com/users/41/Aaronut
score: 1
sents: text: Just leave it on low heat for a while with the lid off.
text: A shallow gentle stir now and then will help too You will probably burn the bottom layer, but that way you only lose a little, not the whole pot.
text: An overnight pot soak remove the burnt stuff without sweat
text: I think over milking and longer cooking makes a nicer mash.
text: And be careful of over stirring, mash isn't whipped cream, it's just a soft texture Instead of butter to finish try a spoon of decent mayonnaise (real egg and good oil)
answer_details: author: cooking.stackexchange.com/users/3203/TFD
score: 1
sents: text: Surely there is no better water (liquid) evaporator than a microwave.
text: Or is zapping verboten on this forum?
text: You are far less likely to scorch anything, but of course you can if you grossly overdo it.
text: You must place in porcelain or microwave safe plastic.
text: Start with one minute at 800 watts.
text: If you are nervous, open the door and look in after 30 secs.
text: My Asian friends will cook and reheat rice by no other means if this is available.
answer_details: author: cooking.stackexchange.com/users/58011/george
score: 1
sents: text: Had this issue and I tossed in fine bread crumbs until I got the consistency I wanted.
text: Worked fine, just had to add a little more seasoning.
answer_details: author: cooking.stackexchange.com/users/76899/Anthony
score: 1
sents: text: All you gotta do is put some grits in and call it a day. "
text: Mashed potatoes and grits."
answer_details: author: cooking.stackexchange.com/users/36997/adelisa
score: 0
sents: text: I just had this problem.
text: I dried them over very low heat, open pan and stirred in carefully with fork so as not to stick to the bottom.
text: I added just a tad bit more butter towards the end when I felt I had lost too much moisture.
text: i had this happen during a dinner party.
text: I simply cooked 2 large potatoes, peeled and mashed them right in !
answer_details: author: cooking.stackexchange.com/users/39969/Samantha
score: 0
sents: text: I just tossed a bunch of flour in there when I realized my mashed potatoes were turning into potato soup.
text: Worked out just fine in the end.
answer_details: author: cooking.stackexchange.com/users/41138/Averageguy
score: 0
sents: text: Also if you did realize that you added a lot of milk
text: but you didnt stir the mixture yet
text: , you can without no problem remove the extra milk back to the milk container, if no then you will have to add something to thicken it such as bread crumbs, or even you can try to some potato or corn or rice starch works
text: but it will slightly change the flavor of your potatoes, also flour also works or whatever you have on hand, and of course you will need to cook it at medium-low heat a few minutes to let it thicken enough.
answer_details: author: cooking.stackexchange.com/users/72584/Michael Ben David
score: 0
sents: text: Spread them in a 9x13 pan, and put in an oven (about 250°F - 350°F) and leave the oven door cracked open a good ways to expel the evaporating moisture.
text: (Otherwise you're just macerating the potatoes)
text: Stir occasionally.
text: It will dry them out.
text: Yes it will heat up your house but it will save the potatoes.
answer_details: author: cooking.stackexchange.com/users/87025/Katajojo
score: 0

Summary of the answers:
Add instant mashed potato flakes, bake it on low heat in a shallow pan or simmer it in an uncovered pot until it reaches the right consistency. Alternatively, it may thicken up as it cools.
Try cooking it for a bit longer to reduce the liquid or just leave to cool and thicken up.