How to Make Gravy Less Salty with Potatoes?

Adding a raw potato to overly salty gravy is a common suggestion, but its effectiveness is debated. While it might slightly dilute the saltiness, it doesn't significantly reduce the overall salt concentration. The potato absorbs some salt, but this primarily affects the potato itself, not the overall salt-to-liquid ratio of the gravy. A better approach involves diluting the gravy.

Understanding the Limitations of the Potato Method

Several sources (Food52, Southern Living, The Daily Meal) confirm that while adding a potato might slightly improve the taste by absorbing some salt, it's not a reliable method for significantly reducing saltiness. The potato absorbs some salt, but the overall salt concentration remains largely unchanged. You will end up with less salty potatoes and relatively unchanged gravy.

A More Effective Approach: Dilution

A more effective way to reduce the saltiness of gravy is to dilute it with additional liquid, such as water or broth (SmartyPantsKitchen). This directly lowers the salt concentration by increasing the total volume.

Steps to Dilute Salty Gravy:

1. Add Liquid Gradually: Start by adding a small amount of liquid (water or low-sodium broth) to the gravy.
2. Stir Thoroughly: Mix well to ensure even distribution of the added liquid.
3. Taste and Adjust: Taste the gravy and add more liquid as needed, until you achieve the desired salt level.

The Potato Method: A Step-by-Step Guide (with caveats)

While not highly effective, here's how the potato method is done:

1. Chop a Small Potato: Cut a small potato (about 1/4 cup) into small pieces.
2. Add to Gravy: Stir the potato pieces into the gravy.
3. Simmer: Simmer the gravy for approximately 15 minutes. (BHG, Reddit)
4. Remove Potatoes: Remove the potato pieces before serving. Discard the potato pieces; they will have absorbed some salt.
5. Taste Test: Taste the gravy to assess the saltiness. If it's still too salty, consider diluting as described above.

Remember that the potato method will have a limited effect on overall saltiness. Dilution is the preferred approach.