master-cooks | Instant Mashed Potatoes Are Jacques Pépin's Secret To Banishing Watery Soups

Jacques Pépin, the celebrated French chef, has a clever trick for transforming watery soups into rich, velvety delights using an unexpected ingredient: instant mashed potatoes. Known for his practical approach to cooking, Pépin leverages the thickening power of instant mashed potatoes to enhance the texture and taste of soups without compromising on flavor. This method is particularly useful for soups that have become too thin or lack the desired body. The instant mashed potatoes dissolve effortlessly into the liquid, adding a creamy consistency without the need for additional cream or roux, which can sometimes alter the original taste of the dish. By using this pantry staple, home cooks can quickly salvage a soup that needs a bit more substance, ensuring a satisfying meal. Pépin's technique is not only efficient but also economical, making it an accessible solution for cooks at any skill level. The instant mashed potatoes blend seamlessly into the soup, allowing the original flavors to shine through while providing that extra bit of heartiness. This simple yet ingenious trick exemplifies Pépin's philosophy of practical, resourceful cooking that maximizes flavor and minimizes waste, offering a foolproof way to elevate everyday soups.

How instant mashed potatoes are used to thicken watery soups

Incorporating thickeners into soups or stews is largely a matter of personal taste. Towards the end of your cooking time, simply mix in a few tablespoons of instant mashed potatoes, stir thoroughly, and allow it to simmer for an extra five minutes. Taste the mixture, and if you desire a thicker consistency, add another tablespoon. Clearly, some soups benefit from thickening while others do not. For example, you might want to enhance the texture of your vegan vegetable noodle soup without using animal products, or perhaps you've added too much water to your chowder (which differs from bisque). You might also want to enrich the heartiness of cheesy cauliflower soup to keep you satisfied on a chilly winter day. Conversely, many soups should remain broth-based, such as Vietnamese pho, Italian wedding soup, or consommé.

In terms of flavor, plain instant mashed potatoes, like those preferred by Jacques Pépin, contribute a subtle earthy taste to your soup. However, if you're feeling adventurous, they can offer much more. Consider the various flavors available, from butter and roasted garlic to sour cream and chives or smoked bacon. Each variety will infuse its unique taste into your soup, and as with many culinary creations, the options are limitless.

Instant Mashed Potatoes Are Jacques Pépin's Secret To Banishing Watery Soups

How instant mashed potatoes are used to thicken watery soups

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