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!)
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 Mashed Potatoes (That Taste Homemade)
Ingredients:
- 1 cup chicken broth
- 2 Tbsp salted butter
- 1/4 tsp salt
- 1/4 cup sour cream
- 2/3 cup potato flakes
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.
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.
Makes 2 servings, but you can easily double or triple the recipe.
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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!
Ingredients:
- 1 cup chicken broth
- 2 tbsp salted butter
- 1/4 tsp salt
- 1/4 cup sour cream
- 2/3 cup potato flakes
Instructions:
- 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.
- 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.
- Makes 2 servings, but you can easily double or triple the recipe.
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.
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.
Sounds delicious!
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 »
Thank you so much Brenda!
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 »
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.
There is always that one “holier than thou” person.
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…..
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 :-)
sounds delicious but the fat and salt is too high
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!
This is a great idea and would keep them warm longer once you put them on the table…..this I will try….Thanks
I always use instant potatoes when making salmon patties – gives a good consistency and not as salty as cracker crumbs
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.
I’m very glad to see so many of you use, and love, instant potatoes. I’ve been using them for many years. I don’t even measure any more. Just heat the water/milk/ plenty of butter, and start pouring in the potato flakes until it reaches the consistency I want. I like my mashes potatoes rather on the stiff side. I’ve used chicken broth as well with great results. For variety I add grated cheese, or parsley, or roasted garlic, black pepper, and I can’t remember what else. I also use it to thicken soups and have even made potato dumplings from… Read more »