The Best Instant Mashed Potato Recipe (2024)

FAQs

Should you use milk instead of water for instant mashed potatoes? ›

However, it's always best to follow the instructions on the packaging for precise measurements. Can I add milk instead of water to instant mashed potatoes? Yes, you can use milk instead of water to make instant mashed potatoes. Using milk will provide a creamier and richer taste to the dish.

Instant mashed potatoes are convenient for busy food establishments like KFC — the only thing employees need to do is add water and mix. The peeling, cooking, and mashing, has already been done. The downside to instant mashed potatoes is that they aren't as fluffy and tend to be bland.

Make the Box Better

Those same add-ins—chopped fresh herbs like chives or parsley, chopped cooked bacon, crumbled blue cheese, roasted garlic cloves and so on—will enhance the instant variety as well. Butter (not margarine) is a must, as is sour cream.

If adding spices and seasonings like garlic powder, onion powder, or minced chives while preparing the potatoes, add them sparingly — you can always add more, but you can't add less! You could even add a bit of cream cheese with the sour cream to thicken your mashed potatoes.

If they're dry, you could add milk and butter. If you prefer something richer, you could use half 'n half or even heavy whipping cream if you like it extremely rich. You could add chopped garlic for garlic mashed potatoes. You could also add shredded cheddar cheese for cheesy 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.

The mashed potato powder itself is made from dehydrated potato flakes, powdered nonfat milk, and other ingredients — so, technically, KFC does use real potatoes, but not in the way you probably mean when you ask that question.

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.

"Homemade" may not be an ingredient, but it's something you can taste. That's why we hand roll our biscuits and make our mashed potatoes and gravy from scratch all day long in each of our restaurants.

How do you make mashed potatoes fluffy and not sticky? ›

Using a potato ricer or food mill breaks down cooked potatoes without overworking them, and from there you can gently fold in butter and milk for light and airy mashed potatoes, or you can control the level of starch manipulation to produce creamy pommes purée.

For mashed potatoes that are smooth without being gummy, a potato ricer is your best bet. It gently presses the potato into fine pieces, so all that's left to do is add your liquid and a pat or two of butter.

They really are that good! These instant mashed potatoes are a pantry staple in my house. I prepare them using half chicken broth & half milk for extra flavor & nutrition. Perfect accompaniment to baked chicken, beef stew, etc.

In other respects they are similar to mashed fresh potatoes in their nutritional qualities, about two-thirds starch by dry weight, with smaller amounts of protein, dietary fiber, and vitamins. The largest difference is the loss of vitamin C, although some products may be enriched to compensate.

AMERICA'S FAVORITE MASHED POTATOES

If you've been debating trying Idahoan mashed potatoes, take comfort in the fact that they are real potatoes, with quality ingredients. Many of your friends, family and neighbors have tried us and love us. After all, they are America's favorite mashed potatoes.

Made with fresh real potatoes, butter, and milk, Bob Evans Mashed Potatoes tastes like homemade.