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I have been using mashed potatoes to thicken any soups that I make. They are thicker, more decadent, and seem like they are 'cream of potato' soup, or 'cream of broccoli' soup, or whatever.

Steaming or boiling broccoli, potatotes, cauliflower (or a combo of any of these and other veggies) in water or veggie broth, adding seasonings, and then adding leftover mashed potatoes at the end is making me some very yummy soups.

Add a scoop or two of potatoes at a time til it's the consistency you want. I do it at the end, and keep heating, just until the potatoes have disappeared into a thick broth and are heated through.

If this has already been posted, please forgive this newb. lol

I just had to share it since it is bringing me so much joy. I am dreaming up new ways to use the mashed potato thickener idea.

Does anyone else do this, and if so, what other dishes do you thicken with the potatoes?

I was doing that long before I was McDougalling. Any time a soup was too soupy, in goes the mashed potatoes. Even in beans, YUM!

Lol, any time I make mashed potatoes, they are gobbled up so fast I never have leftover for soups!

Any tips on making McDougall approved mashed potatoes? Do you guys just use Mary's method of soy milk, or the water they were boiled in?

I use the water they were boiled in most of the time. It's rare I have any type of milk in the house, I use it if I happen to have some, but typically it's just the water.

I also thicken soups, stews and some gravies with mashed potatoes. When I do, it's usually because I've cooked the potatoes with the soup/stew. I also use them as the base for the dressing on potato salad.

Mashed potatoes tend to be grainy and there are times you want a very smooth, fine texture so for those dishes I prefer corn starch or arrowroot. For example, in a Chinese stir fry - a grainy sauce would distract from the veggies and may impact on the flavor as well.

Cannellini beans (white kidney shapes) is another great thickener - and lends a smoother, creamier texture than potatoes, especially if you blend in a food processor.

We use the water they were boiled in - actually I find we don't really need to add anything except the water that's clinging to the potatoes. I used Yukon Gold or Red Potatoes, with the skin on and chopped into approx. 2" cubes - boil until tender, drain water and mash.

We are the same here. These days, I make double or triple, with plans to eat them for several days in several ways.

I do mostly potato water, with a little low-fat soy milk added in if/when needed.

What do you do, rick?

I love to thicken with beans, too. Cannellini are best, but any white bean seems to do the trick if that's what you have on hand. Great northern and navy are good, but have to be processed. Since they are smaller, there are a lot more 'skins' to deal with. Good for fiber, not so good for the smooth texture.

I've only made mashed potatoes once, using the water I boiled them in, and they were rather thick. I think I was overly cautious and didn't want them to get runny.