I was just making some mashed potatoes and slipped when adding milk, adding probably 50% too much.
The mash is now very liquid. Whats the best way of saving it?
I am thinking of either heating gently to dry out a bit or adding some sort of flour to it, or both.
The mash will be used to make fishcakes if that makes a difference and has been seasoned with salt and pepper and butter.



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