Leftover Mashed Potato Soup Recipe - Food.com (2024)

FAQs

How do you make leftover mashed potatoes creamy again? ›

You can easily revive leftover mash. Place the mash in a small pan with a little butter and some milk. Heat the mixture stirring constantly so that the mask absorbs all the milk, when the mixture is very gently simmering let the milk evaporate whisking to incorporate air. Serve immediately.

Here's a hot tip for a soup thickener you've probably never thought of: frozen hash browns or leftover mashed potatoes. You can use these frozen favorites or leftover sides to quickly thicken creamy soups to create a heartier flavor and the perfect soup consistency.

Why isn't my potato soup creamy? Most creamy soups require you to add dairy of some sort into it. If you're finding your soup is too thin adding milk, add in cream instead, or whole milk.

How Long You Can Keep Leftover Mashed Potatoes. Mashed potatoes should easily last three to five days in the fridge if stored correctly and within two hours of cooking. This means ensuring there isn't any moisture buildup under the lid that could encourage the growth of bacteria.

According to Healthline, mashed potatoes typically last three to four days in the fridge and up to a year when frozen, although the quality of mashed potatoes will not hold up once they have been frozen.

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

It might be tempting to add sour cream or softened cream cheese to help thicken the soup, but these dairy products only work in certain circ*mstances. You must blend cream cheese or sour cream, either with an immersion blender or a full-size blender, for it to thicken a soup.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream.

Your potato soup is bland? Try adding a little more salt. That's usually the answer to any issue of blandness, no matter the recipe in question. A basic Appalachian style potato soup uses only a handful of simple ingredients, leaning on milk and water and often bouillon to create the brothy soup base.

Does sour cream thicken soup? ›

For soups, chili and stews, mix sour cream with some all purpose flour or cornstarch (1/2 cup sour cream to 2 tbsp. flour/cornstarch), then slowly add some of meal's liquid to the sour cream (should not be boiling hot or you may get it curdled).

Can I eat refrigerated mashed potato? Yes. Up to 5 days. Up to 3 days if they have dairy in them.

If your potato leftovers don't smell good or smell sour, throw them away. Taste test. While a taste test is a braver way to tell, it's also a foolproof way! If they have a sour flavor or sour taste, throw them away.

Cooked potatoes and other cooked vegetables can be safely kept in the refrigerator 3 to 4 days. The United States Food and Drug Administration (FDA) regulates fruits and vegetables, if more information is needed on produce, you can call the FDA toll-free at (888) 723-3366 or go to their website at FDA (www.fda.gov).

Whisk a little cornstarch into the warm potatoes, only a teaspoon at a time, until the potatoes thicken to your liking. The potatoes must be warm. You can also use tapioca starch or potato starch, although most cooks are less likely to have those products on hand.

Restaurants prepare the potatoes ahead by boiling and mashing just the potato, then just before serving, it is mixed into boiling cream (or milk or even broth or a combination thereof) to reheat it and make it nice and creamy.

Runny potatoes can happen for a few different reasons. Too much liquid: This is the most common reason. In the mashing process you may have added too much milk or broth. Boiled too long: Boiling your potatoes for too long can make them water-logged, which (you guessed it) can contribute to runny mashed potatoes.