When making deviled eggs, cream soups, even tuna or chicken salad; do you ever find that it is too runny or thin? Try adding dry instant mashed potato flakes. Add a little bit at a time, and let it sit a few minutes, as it will thicken up. Add as much as you need until you achieve the desired results. It actually seems to improve the flavor, too! This has saved me many times, especially with deviled eggs and tuna salad. Instead of having to make more roux or adding flour to your soup, this is just so much easier and quicker, and lump free. Experiment a little, you will be amazed at what you can do to salvage your cooking oops.
By Lori from Elgin, IL
I have used instant potatoes as a thickener in gravy, stew, etc. for many years. Having learned how to cook from my mother, who was an excellent cook, I never could get these sauces to thicken properly (without lumps), using corn starch or flour, so I decided instant potatoes were the way to go. (06/30/2009)
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