I keep a packet of instant mashed potato handy and use a teaspoon or two to thicken a soup or sauce that's a bit too thin for my liking.
If a smoother texture is required, I freeze leftover Yorkshire pudding batter in ice-cube trays and add them to soups, sauces or gravies to thicken.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more tipsYour comment has been submitted.