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How to Fix Unfixable Mashed Potatoes With A Cheese Grater

Light, fluffy mashed potatoes that literally seem like little, delicious, creamy clouds of starch when you eat them are a wonderful thing. They might even be my all-time favorite side.

Chef John's Perfect Mashed Potatoes

Photo by Baking Nana

Until I mess up and they're all watery.

It seems to happen a few different ways: maybe I add the wrong amount of milk, or don't drain all the cooking water, or (most embarrassing), maybe the potatoes are overcooked.

What's a busy cook to do? Break out the cheese grater.

A "Grate" Fix!

Don't worry, there's no cheese involved. Just the grater and a few more raw potatoes are going to help you fix those mashers real quick.

  1. Grate 1 or 2 raw potatoes on the course section of the grater.
  2. Put them in a skillet, and just barely cover them with water.
  3. Bring it to a boil.
  4. As soon as it boils, check the potatoes! they're probably already good and soft.
  5. Drain the water, add a little salt and pepper.
  6. Mash them; don't add any milk!
  7. Mix them in with the watery mashed potatoes to thicken them on up.

Does This Really Work?

In the craziness of a professional kitchen (where I once worked), it was a little too easy to lose track of the potatoes and let them over-boil. I was lucky enough to alway have hashbrowns around, so this was how I rescued them.

Just remember: they're going to cook really quick, and you might need more than you think. But once it's working, those mashed potatoes are going to be nice and creamy.


About Noel Christmas

Noel would really like that with some extra ranch dressing on it.