When you mash in, be patient. Stir for 5 minutes and see where the temperature rests. I stirred for 30 seconds and thought I overshot my mash temp... so I added some cold water and completely undershot my mash temp. By the time I had it back up in a mashable temperature range, my mash was extremely thin and I only need something like a gallon or 2 of sparge water to hit volume.
So be patient, plan it out and take your time. Don't be too hasty.