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(Lifehacker)   Make soup thicker with mashed potatoes, especially when you've said at least 11 times that your number-one mashed potato hack is to make them with mayo   (lifehacker.com) divider line
    More: Obvious, Cooking, Tomato, Vegetable, Cream, leftover mashed potatoes, sour cream, soup season, Dietary fiber  
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327 clicks; posted to Food » on 04 Oct 2022 at 11:05 AM (9 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



19 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2022-10-04 11:28:11 AM  
This is a known vegan alchemical trick for making mac and "cheese" (that doesn't involve cashews)
 
2022-10-04 11:29:15 AM  
Just buy this, and you can add it to flour for fried chicken.
Fark user imageView Full Size
 
2022-10-04 11:32:06 AM  
I made mashed sweet potatoes last night that were ::chef's kiss:: yummy.
 
2022-10-04 11:49:01 AM  

drjekel_mrhyde: Just buy this, and you can add it to flour for fried chicken. [Fark user image 425x425]


I have been using instant mashed potato flakes for decades. May have to try this instead. I also substitute condensed skim milk for the heavy cream if I want to lower the calories/fat.
 
2022-10-04 11:49:52 AM  
FTFA: "Adding sour cream, fresh cream, butter, or a mixture of butter and flour can all help, but doing so can also mute the flavor of your vegetables-and not everyone can eat dairy."

....who wrote this?
 
2022-10-04 12:04:35 PM  
I don't read life hacker, but I always use a potato in my soups to thicken them. Made courgette cream the other day.

Chop white onion into 8ths
Chop two large courgettes into quarters lengthwise, then into 2cm chunks.
Fry onion in olive oil (not EVOO) for few minutes, add courgette and fry a few more minutes.
Add one large potato cut into 8ths
Add enough vegetable stock to cover. Add salt, pepper and a teaspoon of cumin. Simmers until soft, approx 15 mins.

Use a stick blender to blend, taste and season as necessary.
 
jbc [TotalFark]
2022-10-04 12:12:13 PM  

Valter: FTFA: "Adding sour cream, fresh cream, butter, or a mixture of butter and flour can all help, but doing so can also mute the flavor of your vegetables-and not everyone can eat dairy."

....who wrote this?


Looks like a power lifter. Also, throw creatine powder in your soup.
 
2022-10-04 12:39:38 PM  
Works great with potato soup.
 
2022-10-04 12:40:05 PM  
Fark user imageView Full Size
 
2022-10-04 1:22:08 PM  
Red lentils are awesome as a thickener. I cook them in the soup for about an hour, and then blend them with the immersion blender.

Basically what she said, except not potatoes.
 
2022-10-04 2:48:23 PM  
ctrl+F "corn starch"

Huh. No mention at all as a soup thickener? Really?

I use couscous on occasion when I'm feeling like a change, but corn starch has always been my go-to thickener. If I'm making red beans, of course, the red beans themselves act like a thickener if you blend a good bit of them a bit before serving.
 
2022-10-04 3:40:11 PM  
If you didn't know that pureeing vegetables or mashing up beans would result in a thicker soup, you're hopeless in the kitchen. Just stick to instant noodles where you just add boiling water. Assuming that isn't too taxing mentally for you to accomplish.
 
2022-10-04 4:03:47 PM  

JTtheCajun: ctrl+F "corn starch"

Huh. No mention at all as a soup thickener? Really?

I use couscous on occasion when I'm feeling like a change, but corn starch has always been my go-to thickener. If I'm making red beans, of course, the red beans themselves act like a thickener if you blend a good bit of them a bit before serving.


Corn starch is my go-to for stew or chili. Yes there are alternatives, some better some worse, but /shrug. Call me lazy. Works well, and I can do it without thinking about it.
 
2022-10-04 4:20:31 PM  

eyeq360: If you didn't know that pureeing vegetables or mashing up beans would result in a thicker soup, you're hopeless in the kitchen. Just stick to instant noodles where you just add boiling water. Assuming that isn't too taxing mentally for you to accomplish.


So people learning to cook by reading food blogs are unworthy of learning the basics in a kitchen? Anyone that hasn't made soup before is automatically stupid? Not everyone is exposed to solid cooking in their household or community.

This was a goddamn Lifehacker link, not Gourmet or Bon Appetit, chef!
 
2022-10-04 4:26:12 PM  

RobotSpider: JTtheCajun: ctrl+F "corn starch"

Huh. No mention at all as a soup thickener? Really?

I use couscous on occasion when I'm feeling like a change, but corn starch has always been my go-to thickener. If I'm making red beans, of course, the red beans themselves act like a thickener if you blend a good bit of them a bit before serving.

Corn starch is my go-to for stew or chili. Yes there are alternatives, some better some worse, but /shrug. Call me lazy. Works well, and I can do it without thinking about it.


I use a cornstarch slurry to thicken taco meat sauce.

/for me, I really like CAWN
 
2022-10-04 5:26:42 PM  
I use potatoes for stew.  I tend to think of soups as brothy, so don't thicken them any more than whatever happens normally.

For stews, I grate a potato directly into the pot, then let it simmer for a few minutes.  I scrub, but I don't bother peeling the potato.

I've been doing it this way for decades.  Sometimes I use potato flakes if I put all of the potatoes into the stew and didn't hold
any in reserve.
 
2022-10-04 6:27:56 PM  
My ex actually taught me to cut my Potatos at various sizes. The smallest slices get absorbed and add body. Also where I learned pull some broth and add a little flower, whisk it. Add it back in. And repeat.
 
2022-10-04 9:24:20 PM  
i'm not even reading CLAIRE tonight, but once i used her mayo mashed hack!

i swear, i made doctored up idahoan buttery reds with extra liquid and butter and they still tasted a lil' "chalky". so, literally remembering it from CLAIRE, i whisked in a little Blue Plate. and suddenly the instant mashed was perfect, relatives thought it was scratch made!

once in a while, claire is NOT wrong......


but for soups with veggies in them -including potatoes- hiat some of the veg and liquid with a stick blender, mix back in = instant silky soup thickening. IF your soup lacks potato throw some instant flakes in there, but still blenderize it, naturally.
 
2022-10-05 6:54:37 AM  
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