How do you thicken gravy with instant mashed potato flakes?

Chef's answer
Use 1 tablespoon of mashed potato flakes per 1 cup of liquid. You can add it directly to your soup or gravy without the need of a slurry (mixing it with water is a necessary step for cornstarch or flour). Stir, let thicken, add more as needed.
Frequently asked Questions 🎓
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The information gathered leads us to a conclusion that rice, especially brown or parboiled kind (white one with added nutrients) is a better choice than potatoes thanks to its high vitamin content and low glycemic index.
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Cold leftover mashed potatoes can be reheated right back to their former hot, creamy, and smooth state. But you can't just stick them in the microwave and hope for the best..
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Reheat in the oven: keep foil on mashed potatoes at 375 for 30-40 minutes. Reheat in a slow cooker, add a little cream and butter to keep them moist. Place mashed potatoes in a zip lock bag, seal well and place carefully in a simmering pan of water. Place mashed potatoes in a heat-safe bowl over a pot of water.
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Place potato pieces in a pot and add cold water to cover.
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How to freeze mashed potatoes: Place your mashed potatoes in air tight plastic or glass containers with completely sealed lids. Place them in the freezer. You can also keep them in containers and cover with plastic/saran wrap.
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These creamy, glossy mashed potatoes can be made up to two days before the big night without losing their velvety texture.
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Reheat in the oven: keep foil on mashed potatoes at 375 for 30-40 minutes. Reheat in a slow cooker, add a little cream and butter to keep them moist. Place mashed potatoes in a zip lock bag, seal well and place carefully in a simmering pan of water. Place mashed potatoes in a heat-safe bowl over a pot of water.
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