Soupy Mashed Potatoes -- Help!
I've always had great success with these mashed potatoes and in the cookbook, Ina states that you can make them ahead of time, put them in a casserole and reheat the next day, again, which I've done before and they're great.
For whatever reason, I decided to use Yukon Gold potatoes instead of Red potatoes and they came out very soupy (they're supposed to be very creamy, but they're soupy). I'm not sure if it has anything to do with the potatoes, but I suspect it might because the potatoes seemed a bit waterlogged when I boiled them. Now I don't know what to do and I really don't want to start over.
Should I add some additional potatoes to thicken it up a bit? If so, what kind of potatoes would help?
Before you add anything, try this - put a bowl of them in a microwave and do not cover it. Re-heat and see is that doesn't dry them out a bit. I have done that before and it usually works. Or you could put them in a pot and cook over a medium low heat to get some of the extra moisture out of them. Again, do not cover them.
It's a bit hard to start over once they potatoes are waterlogged, especially after they are no longer hot. If you get them right out of the pan, and they aren't over the top waterlogged, you can strain them, put the dry pan back over the heat on a low flame, set the potatoes in there and just dry them out a little before mashing. What I would do, is go ahead and start over, and save the mushy ones for a potato leek soup, where it isn't quite as critical to have a perfectly cooked potato. The extra half hour you will put in to start fresh will be way worth having potatoes the way you love them, instead of suffering through potatoes that are going to never let you rest the whole way through dinner.
Yukon gold are gorgeous for mashed. Peeled or not (I peel). Cover them with just enough cold water to cover them. Add salt and a good splash of your best olive oil. Bring to a boil, then turn down to a simmer, and cover the pan, with the lid ajar. Keep your eye on them so that you can take them off the heat, as soon as a small sharp knife can slide right into one with no resistance. Drain and mash immediately. (they will get gluey if you wait). Season with salt, room temperature butter, and hot milk (or any way you like) fayefood.com
I ended up putting them in the casserole and putting it in the refrigerator. As it cooled, it did get a bit thicker, but it was still bothering me. So I ran out to the store and picked up a few red potatoes. I peeled them, boiled them, mashed them up a bit, added some more half & half and sour cream, and then took this mixture and added it to the original batch that I had made. Yes, it sounds pretty gross, but believe it or not, the whole thing tasted pretty damn good! I mean, there's a ton of half & half, butter and sour cream, so what could really be bad?
Tomorrow I will sprinkle a bit of parmesan on top and reheat as I usually do, and I'm fairly confident that all will be okay. I know that people swear by Yukon Golds, but next time I'm going back to the red potatoes. As the saying goes "if it ain't broken, don't fix it" and I've always had good luck with the red potatoes.
Just a note on boiling and mashing Yukon Golds--I use these for mashed potatoes with good results. But I put them in a basket in my pressure cooker, and fill the cooker only to the bottom of the basket. That way, the potatoes don't get waterlogged, as they cook, and they mash nicely. .
I had frozen a batch of mashed potatoes. When I defrosted them, they were soupy. I put a piece of cheesecloth in a strainer and placed the potatoes on the cheesecloth. 40 min later, my potatoes were good. I reheated them and they were delicious. As a bonus, I used what drained out of them to make a wonderful, creamy gravy. Hope this helps someone. Happy cooking!