Dry, crumbly cakes often result from overbaking or insufficient fats like butter or oil. Leftover mashed potatoes can add moisture, create a denser crumb, and improve cake structure when used sparingly. Russet potatoes are ideal because their high starch content helps ingredients bind and retain moisture. Mashed potatoes without dairy work as a dairy-free substitute for mayonnaise, sour cream, or yogurt. Use only two to three tablespoons for most recipes. Excess mashed potatoes can make cakes starchy, gelatinous, or impart savory flavors, and combining many other wet add-ins risks a soupy batter.
If you have tried a ton of recipe upgrades to make your cake more moist and rich and still haven't found one that works for you, we have a trick you probably haven't ever heard of: using leftover mashed potatoes. According to executive chef and "Ace of Cakes" alum Duff Goldman, mashed potatoes could be the key to a firm, moist, and dense cake.
Root vegetables, especially potatoes and carrots, hold moisture really, really well," making them a great addition to a box cake mix or made-from-scratch cake that is in danger of being too dry. The best potatoes to use are Russet potatoes, as they are high in starch and can help the other ingredients in your cake bind together more effectively. This means your cake will have a better structure and a finer crumb.
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