Sometimes you make a recipe that, for whatever reason, comes out watery or thin, and you need a way to thicken it up.
Unlike roux, which is prone to being undercooked or burnt, or cornstarch, which must be mixed with water first to avoid clumping, plain instant mashed potatoes are a quick and easy thickener that can be added incrementally until the desired consistency is reached. (Make sure to read the package for possible allergens.)
For hot foods in need of thickening, such as soups, stews, chowders, sauces, gravy — even casseroles — slowly sprinkle instant mashed potato flakes into the hot dish, wait 30 seconds for the liquid to be absorbed, then whisk/stir to incorporate and repeat as needed.
Looking for some other creative uses for instant mashed potato flakes? They make a crispy, yummy breading on chicken or pork chops (it’s even easier if you use a pre-seasoned version of instant potatoes). Or, use plain flakes instead of breadcrumbs in meatloaf. Instant mashed potatoes easily replace from-scratch mashed potatoes in gnocchi and pierogi. They also add a creamy richness to plain old mac and cheese.
