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Home · Food & Recipes · Recipes · How To Make Instant Mashed Potatoes Taste Like The Real Thing

37

How To Make Instant Mashed Potatoes Taste Like The Real Thing

Jill Nystul  ·  November 13, 2016
4.15 from 225 votes

Instant Potatoes

I’m not ashamed to admit that I’m a big fan of instant potatoes. Nothing can beat the taste and texture of “real” mashed potatoes, but they take a lot of time to make! Not to mention the effort to actually mash the potatoes once they’re cooked. Instant potatoes take a fraction of the time to make, and they make a perfect side for quick weeknight dinners. (We eat instant potatoes enough at home — because they’re gluten-free — that I usually just buy a big box of them at Costco.)

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Just because instant mashed potatoes are quick and easy to make doesn’t mean they have to be boring. Some brands recommend adding butter during the cooking process, which adds both utter flavor and creaminess to the finished potatoes. But that got me thinking… what other ingredients could I include to add more flavor to my instant potatoes? (I was also thinking ahead here… could I find a way to make instant potatoes that were so good I could serve them at Thanksgiving dinner? I’m always on the hunt for a good time-saver, especially around the holidays!)

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Instant Potatoes

So I did what I always do when I have pressing questions – I turned to the internet! I found several different recipes, recommendations, and suggestions for how to make instant mashed potatoes taste more homemade. I took what I liked and what made sense to me, and eventually ended up with the following recipe. These potatoes are SO GOOD. They definitely had that comforting, homemade taste, and it wasn’t any harder, or more time consuming, than following the package directions. I would happily serve these at my own Thanksgiving dinner!

Instant Potatoes

Instant Mashed Potatoes (That Taste Homemade)

adapted from eHow.com

Ingredients:

  • 1 cup chicken broth
  • 2 Tbsp salted butter
  • 1/4 tsp salt
  • 1/4 cup sour cream
  • 2/3 cup potato flakes

Instant Potatoes

Directions:

Put the broth, butter, and salt into a small pot, and bring to a boil. As soon as the mixture starts to boil, remove from heat.

Instant Potatoes

Add the sour cream and potato flakes, and mix with a fork. Make sure that all the flakes get moistened, then let them sit until all the liquid has been absorbed.

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Makes 2 servings, but you can easily double or triple the recipe.

Instant Mashed Potatoes (That Taste Homemade)

Why put all that time and effort into making homemade mashed potatoes, when you can make instant mashed potatoes that taste just as good? A must-try recipe!

Instant Potatoes
4.15 from 225 votes
Print Recipe
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2
Calories: 233 kcal

Ingredients:

  • 1 cup chicken broth
  • 2 tbsp salted butter
  • 1/4 tsp salt
  • 1/4 cup sour cream
  • 2/3 cup potato flakes

Instructions:

  1. Put the broth, butter, and salt into a small pot, and bring to a boil. As soon as the mixture starts to boil, remove from heat.
  2. Add the sour cream and potato flakes, and mix with a fork. Make sure that all the flakes get moistened, then let them sit until all the liquid has been absorbed.
  3. Makes 2 servings, but you can easily double or triple the recipe.
Nutrition Facts
Instant Mashed Potatoes (That Taste Homemade)
Amount Per Serving
Calories 233 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 45mg15%
Sodium 865mg38%
Potassium 354mg10%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 535IU11%
Vitamin C 24.4mg30%
Calcium 44mg4%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

I may include affiliate links to products sold by others, but only when they are relevant and helpful. I always offer my own genuine recommendation. Learn more.  
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Hi, I’m Jillee!

I believe we should all love the place we call home and the life we live there. Since 2011, I've been dedicated to making One Good Thing by Jillee a reliable and trustworthy resource for modern homemakers navigating the everyday challenges of running a household. Join me as I share homemaking and lifestyle solutions that make life easier so you can enjoy it more!

Every day I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

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newest oldest most voted
CINDY HAYTER
CINDY HAYTER

I did what she said, made my broth with bouillion. Best instant mashed potatoes ever.

Vote Up0Vote Down 
5 months ago
Cathy
Cathy

I cook mine using milk in place of the water. Easy and tastes real. I use Hungry Jacks. You won’t believe how much better they are when cooked this way.

Vote Up1Vote Down 
3 years ago
laura
laura

Greek yogurt and a bit of sharp white cheddar, plus milk and butter per package are nice, too. I find if I make them towards the dryish side they seem to pass as non instant more easily! Another trick my grandma used was to put them in an 8 x 8 pan, put melted butter on top a a light sprinkle of either bread crumbs or parm cheese, and run them under the broiler till brown. Yum.

Vote Up0Vote Down 
3 years ago
Jill Nystul
Jill Nystul

Sounds delicious!

Vote Up0Vote Down 
3 years ago
Brenda K
Brenda K

Jillee — I agree with you that the ‘real potatoes’ take forever to make and I’m a fan of instant potatoes, at anytime. I’ve always just added more butter to mine, but your recipe looks and sounds so much better that I will certainly give it a try (maybe even Thanksgiving too). Forget the non-believers! These look really good and tasty to me. Thank you for all your tips and helpful hints. I am a believer in you! Btw, I love your new ‘Dressing Your Truth’ look. You are actually the one to lead me to Carol Tuttle and I’m… Read more »

Vote Up1Vote Down 
3 years ago
Jill Nystul
Jill Nystul

Thank you so much Brenda!

Vote Up0Vote Down 
3 years ago
Patti Homan
Patti Homan

Hi Jillee, I have been reading your column now for some time and really enjoy it and your great ideas. That is until today! I am shocked that you would use instant mashed potatoes over the real thing. They do not take long to do at all. Boil the potatoes in the stock if you wish but water is fine. Once cooked add the milk to the unmashed potatoes in the saucepan along with mashed garlic, white pepper and salt. Heat the milk to almost boiling and then mash which is done in seconds. Add a nice piece of real… Read more »

Vote Up-14Vote Down 
3 years ago
Joyce
Joyce

Wow! Instant potatoes aren’t fake. They’re real potatoes that have been dehydrated. The caloric value depends on what’s added to them in the cooking process. I use evaporated milk, butter and white pepper. My family would never have had mashed potatoes during the week if not for instant potatoes.

Vote Up10Vote Down 
3 years ago
Jill P.
Jill P.

There is always that one “holier than thou” person.

Vote Up19Vote Down 
3 years ago
kentuckylady717
kentuckylady717

Hi Jillee,
Do you know if and how you would make potato patties out of these ? I love these….

Thanks Jillee for some great ideas here from your reviewers ….people have so many good ideas and I always wonder why didn’t I think of that lol…..

Vote Up0Vote Down 
3 years ago
Jill Nystul
Jill Nystul

I don’t, but this recipe looks delicious: http://allrecipes.com/recipe/220323/instant-potato-pancakes/?internalSource=rr_recipe&referringId=236592&referringContentType=recipe&clickId=right%20rail%202&AnalyticsEvent=right%20rail%20nav :-)

Vote Up0Vote Down 
3 years ago
lillian
lillian

sounds delicious but the fat and salt is too high

Vote Up-5Vote Down 
3 years ago
Cyndi
Cyndi

After mixing our ingredients, we pile the potants in an oven proof bowl and bake them @ 350 for about 20-30 minutes! Really brings out the flavor!

Vote Up4Vote Down 
3 years ago
kentuckylady717
kentuckylady717

This is a great idea and would keep them warm longer once you put them on the table…..this I will try….Thanks

Vote Up1Vote Down 
3 years ago
Mollie
Mollie

I always use instant potatoes when making salmon patties – gives a good consistency and not as salty as cracker crumbs

Vote Up0Vote Down 
3 years ago
Dianne
Dianne

I make the instant mashed potatoes with half and half and butter, little salt and pepper and they taste exactly like a well known restaurant. I have also made them with instant creamer, and have used sour cream too for variations and even mixed cheese in with them and everyone raves when I make them.

Vote Up0Vote Down 
3 years ago

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Hi, I’m Jillee!

Every day I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

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