There are plenty of fine details that can spell the difference between mashed potato failure and success.
If you haven't ever made or been served a runny, watery batch of mashed potatoes, consider yourself lucky. They're not pretty or delicious, but they are extremely disappointing. Mashed potatoes need to have some structural integrity in order to properly construct the levee walls for a gravy reservoir on your holiday dinner plate.
Once the potatoes are cooked and riced, you want them to be as dry as possible before incorporating the butter and milk into them. As with recipes forthat call for letting the potatoes dry out slightly after processing, we don't want the potatoes to be wet before adding more wet ingredients to them. The goal is to have the potatoes absorb the flavorful milk and butter, and that's not going to happen readily if they're already water-logged.
You can also tighten up your mashers with starch . Cornstarch, tapioca starch, and potato starch will all work, but they have different gelatinization temperatures . Heat your soupy potatoes and whisk in a tiny bit of starch at a time until you achieve the right consistency. Regular flour can also be used to thicken your potatoes as well, but I don't love using it because its raw flavor needs to be cooked out, and it more noticeably dulls the flavor of the potatoes themselves.
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