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Use Mashed Potatos To Thicken Soups

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instead of bleached flour!!

- Submitted by NIGHTSKYSTAR 10/7/2010 in Cooking | 8 Comments
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Member Comments

DOTTYDRUID 10/8/2010 6:58:00 AM

    you can use this in stews or dishes with a sauce, like bolognaise , chilli, curries etc if it turns out a trifle thin. If you like sweeter curries you can add powdered almonds, or dessicated coconut. I usually make Korma, so these are fine for that, and a little goes a long way so not too high in calories. Lower in calories and suitable for most meals is tomato puree. It thickens well and adds to the flavour of most dishes. emoticon
ONLYTEMPORARY 4/7/2011 2:09:00 PM

    It never crossed my mind, Great idea! emoticon
JOPPERM2 10/9/2010 4:27:00 PM

    As others have said, the instant variety works wonders ( this is all I use them for). Another great thing about it is that it will mask the salt flavor if you over salt a soup.
NORASPAT 10/8/2010 9:34:00 PM

    Pureed beans also work well instead of flour or cornstarch Pat in Maine.
GRANDMAJO37 10/7/2010 9:43:00 AM

    I have been using instant mashed potatoes for thickening for years. I make a thing that used to be called payday stew. Last dab of Hamburger, onion, and dabs of left over veggies. Brown HB and onion, add veggies and heat. thicken with instant mashed potatoes.

Jo
LOLAINSC 10/7/2010 9:26:00 AM

    You can also puree cooked cauliflower or white beans to thicken soups and make gravies.
MOTTAMAMALOU 10/7/2010 7:50:00 AM

    sounds good to me.
CATIEMARIE 10/7/2010 7:22:00 AM

    Yes, this works and I have done it with left over mashed potatoes.

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