The Best Instant Mashed Potato Recipe (2024)

FAQs

How do you make instant mashed potatoes taste better? ›

Mix in shredded cheddar or Parmesan cheese for an easy way to make instant mashed potatoes better, or go beyond the basics with blue cheese, Manchego, Gruyere, goat cheese or even cream cheese. They all bring something delicious to the table and add a new spin on basic boxed potatoes.

Most instant potato varieties call for you to combine the potatoes with water, but if you want your potatoes to taste a bit more indulgent, use milk instead. Whole milk will yield delightfully rich potatoes, but 2 percent milk works well too.

The Best Instant Mashed Potatoes: Idahoan Original Mashed Potatoes. Idahoan was a go-to for my mom when my four siblings and I were kids; it was a quick and cheap way to get dinner on the table.

Garlic and herbs are added to boost flavor

Instead of boiling a few potatoes and mashing them plain, a lot of restaurant chefs like to apply a little more finesse. Garlic and herbs infused in butter and cream add a flavor boost without overpowering.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

Then, prepare the potatoes: Bring 1¼ cups water to boil in a small saucepan. Once bubbling away, remove from heat, add 1 cup instant mashed potatoes (2 oz.), and gently fluff with a fork.

Instant Potato Flakes are made from fresh potatoes that have been cooked and dehydrated. Use these flakes to make delicious mashed potatoes or potato pancakes in just minutes.

Some cells will inevitably burst, releasing tacky gel that helps give mashed potatoes their cohesiveness. But if too much gelled starch seeps out of the cells, either from overcooking or too-vigorous mashing (or both), gumminess ensues.

What are the ingredients for Idaho instant mashed potatoes? ›

Idaho® potatoes, salt, sunflower oil, nonfat dry milk, monoglycerides, calcium stearoyl lactylate, spice, artificial color, natural and artificial flavors. Freshness preserved by sodium acid pyrophosphate, sodium bisulfite, citric acid and mixed tocopherols.

Milk: Milk adds to the richness of the potatoes. Use at least 2% milk, but preferably whole milk. Chicken broth: This adds a richer flavor than if you would just use water. Butter: Butter is always a good idea.

Yes, you can easily use instant potatoes in a recipe that calls for fresh potatoes. One cup of prepared Idahoan Mashed Potatoes = one medium fresh potato. Five pounds of fresh potatoes = approximately 1 pound of dry Idahoan flakes (or approximately 10 medium fresh potatoes).

Not Seasoning the Water

If you leave out the salt at this point, you will get tasteless potatoes, and butter and sour cream simply can't cover the taste of a flat potato. After you mash the potatoes and add your dairy stir-ins, you can season to taste with additional salt, pepper, garlic, herbs, etc.

Add salt, milk or cream, butter to taste. Then add whatever else flavor you want. Garlic powder, onion powder, more butter, Parmesan cheese.

Oils such as canola oil and olive oil are lower in saturated fat and higher in the better-for-you unsaturated oils that are good for the heart, according to the AHA. Drizzling in a little of either oil in makes a great substitute for butter in mashed potatoes.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.