Instant mashed potatoes are quick and easy to make, but they aren’t always the most flavorful when prepared according to the directions on the package. Luckily, I’ve a got a great instant mashed potato recipe that has the same delicious taste and texture of “real” mashed potatoes!
Instant potatoes take a fraction of the time to make compared to standard potatoes, so they’re great as a side dish for weeknight dinners. (We eat potatoes at home frequently because they’re gluten free, so I usually pick up a big box of instant mashed potatoes whenever I go to Costco!)
Some people consider homemade mashed potatoes to be mandatory for special occasions like Thanksgiving. But if you can make instant mashed potatoes that taste just as good (and trust me, they do!), I say why not save yourself the time and effort you’d spend peeling, dicing, and boiling and just use instant potatoes instead?
What Are Instant Potatoes?
Before we get to the recipe, let’s talk about why instant potatoes get a bad rap. There are two main types of instant potatoes: potato flakes and potato pearls. Potato flakes are made from cooked mashed potatoes that were dried on a drum before being scraped off. So there’s really nothing “fake” about instant potato flakes — just add the water back in and you’ve got mashed potatoes!
The key to making instant mashed potatoes taste more homemade is enhancing those Idahoan spuds (or whatever kind of instant potatoes you’re using) with a few strategic additions. Just follow the recipe below to make instant potatoes that are loaded with a comforting, homemade flavor, but quicker and easier to prepare.
I would happily serve these at Thanksgiving dinner — it’s the best instant potato recipe around!
How To Make The Best Instant Mashed Potatoes (Recipe)
Adapted from eHow.com
Ingredients:
- 1 cup chicken broth or stock (or veggie broth or stock)
- 2 Tbsp salted butter (or margarine)
- 1/4 tsp salt (more if using unsalted butter)
- 1/4 cup sour cream
- 2/3 cup instant potato flakes
Directions:
Put the chicken broth, butter, and salt into a small saucepan and bring it to a boil. When it starts to boil, remove the saucepan from heat.
Add the sour cream and potato flakes and stir thoroughly with a fork to ensure there aren’t any pockets of dry potato flakes. Allow the potatoes to sit for a minute or two until all the liquid has absorbed.
Season with salt and pepper to taste, and add a dollop of butter on top, if desired.
Makes 2 servings, but you can easily double or triple the recipe!
Tips, Variations & Suggestions
- Using a small box or bag of instant potatoes? Feel free to prepare them using the directions on the package — just use chicken stock in place of the liquid and add sour cream (1/4 cup of sour cream per 2/3 cup of instant potatoes).
- 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.
- To make your mashed potatoes vegan, use veggie broth, vegan butter, and vegan sour cream.
- These savory mashed potatoes are perfect to pile on top of mini meatloaf “cupcakes”.
- If you end up with leftover mashed potatoes, you can easily turn them into potato soup by thinning them out with broth, milk, or both. Heat the soup in your microwave or on your stovetop for a quick and easy lunch!
Toppings To Take Your Potatoes Over The Top
You now know how to make instant mashed potatoes better, but we’re not done just yet! You can make instant potatoes taste great after the fact by piling on a few tasty toppings! Here are some ideas that will elevate and upgrade your instant mashed potatoes:
More Ideas You'll Love
- Green onions, thinly sliced
- Roasted garlic
- Crumbled bacon
- Blue cheese
- Shredded cheddar cheese
- Gravy (of course!)
- Fresh parsley, chopped
- Crispy onions
- Extra dollop of sour cream
What’s your stance on instant mashed potatoes?
The Best Instant Mashed Potatoes (Recipe)
Ingredients
- 1 cup chicken broth or stock, or veggie broth or stock
- 2 tbsp salted butter
- 1/4 tsp salt
- 1/4 cup sour cream
- 2/3 cup potato flakes
Instructions
- Add broth, butter, and salt to a small pot, bring to a boil, then remove from heat.
- Add sour cream and potato flakes, stir with a fork, then let them sit until all the liquid gets absorbed.
Would this work for the potato pearls as well?
Please log in or create a free account to comment.I use instant potatoes to make easy potato soup. Also an easy way to make mashed potatoes with the ‘real’ thing is to use the instant pot. My husband makes himself one at least once a week for breakfast. (He is weird that way about breakfast.)
Please log in or create a free account to comment.Thanks for your post, I love, love, love mashed potatoes!!!I like to add ranch dressing to my instant potatoes, and sometimes I’ll add parmesan cheese with it too, along with plenty of butter of course, so yummy!! My husband makes potato cakes with them just mixing them with water.
Please log in or create a free account to comment.I did what she said, made my broth with bouillion. Best instant mashed potatoes ever.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.Sounds delicious!
Please log in or create a free account to comment.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 so thankful. I always felt like something was a little off, but couldn’t put my finger on it. I’m almost there in deciding my primary (T4) but not really sure yet about the secondary. I’m leaning toward T2 or T1. Again I believe in you and you look wonderful!
Please log in or create a free account to comment.Thank you so much Brenda!
Please log in or create a free account to comment.Hi Jillee,
I have been reading your column now for some time and really enjoy it and your great ideas. That is until today!
Please log in or create a free account to comment.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 butter or organic olive oil if you prefer.
You will be doing your family a favour giving them all the vitamins and minerals from fresh potatoes.
I do not believe we even have this kind of fake food in New Zealand.
Love your household hints for chemical free cleaners. Thank you.
Patti
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.
Please log in or create a free account to comment.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…..
Please log in or create a free account to comment.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 :-)
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.This is a great idea and would keep them warm longer once you put them on the table…..this I will try….Thanks
Please log in or create a free account to comment.I always use instant potatoes when making salmon patties – gives a good consistency and not as salty as cracker crumbs
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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 them (prepare potatoes thick, add egg, salt, and flour – roll into balls and simmer in salted water) fantastic and interesting side dish. Thanks again for this post.
Please log in or create a free account to comment.I agree with you wholeheartedly! Everything is SO over-salted now. Restaurants, grocery stores; even when you go to so-called “healthy lifestyle” stores like Whole Foods, Trader Joe’s, etc. and read the packages, it’s absolutely stunning how much sodium is in their products. And why? Most food would still taste really good if they reduced the amount of salt by half! I don’t get it. It’s got to be a cost cutter for companies somehow.
And do not get me started on how Every Single Thing has added sugar in it (just try to buy lunch meat, frozen entrees, dips, yogurt, bread, nut butter, or salad dressing without sugar- I dare anyone…), because then I’d be a ranting lunatic…which I’m obviously not now. :-)
To me, it’s proof positive that those manufacturers don’t care about their customers one bit.
Please log in or create a free account to comment.This sounds good and I plan on trying i, cause I have always saved my water from boiling my potatoes (Freeze till needed) to make instant when I’m pressed for time No one knows that I cheated. LOL
Please log in or create a free account to comment.Try adding a slice or two of American cheese. My picky real mashed potato eaters. Fight over who will scrape out the pot!!
Please log in or create a free account to comment.when my Husband was living we had some kind of potato every night for dinner. His favorite was fried and mashed potatoes.
Please log in or create a free account to comment.I started buy instant potatoes foe the same reason as yours. I was out of milk so I used coffee mate coffee creamer. MY husband wanted to know what I had did different as they tasted different, I ask for better or worse, he said better so I told him. He wanted me to make them like that from now on. Now I had a BIL that was very Southern and you didn’t mess with good food. One Thanksgiving I forgot to peel potatoes, what to do? Just so happen to have a new box of instant potatoes ( Hungry Jack was the only kind that I used) so I pulled them out and made them with coffeemate instant creamer. I had my husband take the box to the outside garbage ( no evidence that way). As we sat down to start eating my BIL said ” now them is some good mashed tators” I looked at my husband he winked and I made them that ways always after that. True story. Now we have Thanksgiving at my baby Sister as she has two daughters tat come and help her plus she still blessed to have her husband.
I was asked by our church to bring a big batch of mashed potatoes to an activity. I had no time to make the real thing, so decided to make instant ones. Like you, I made them dressed up with butter and half milk/half water and if I remember right, I also added some sour cream. I got so many people tell me they were the best mashed potatoes they have ever had…(of course they did not know that I had made instant!)
Please log in or create a free account to comment.I keep instant potatoes on hand at all times. I don’t use them for mashed potatoes, but will try this recipe. I use them to thicken soups and stews. I do have a couple of packages of flavored mashed potatoes. I think we’ll try these tonight. I’m always looking for easy meals and this sounds like one or the start of one.
Did you know that you can make your own instant mashed potatoes? It takes some time, but well worth it in the end.
Please log in or create a free account to comment.I like the frozen mashed potato buds in the frozen potato section. Taste and texture is a lot like real mashed. Very quick too. Microwave, smash up and add stir ins.
Please log in or create a free account to comment.I prefer making “real” potatoes, but use a make ahead recipe. I do all the hard work the day before and reheat the potatoes in two large slow cookers on Thanksgiving day. Makes the day a lot less hectic!
Please log in or create a free account to comment.Sometimes I add instant chicken or beef gravy to my broth and butter. Then I add the sour cream as soon as I put the instant potatoes in. It gives the taste of gravy without putting gravy over top of the potatoes.
Please log in or create a free account to comment.Is vegatable broth an ok substitute for chicken broth or does it throw the color of the potatoes off? With several vegans among our family and friends, the chicken broth is not always an option.
Please log in or create a free account to comment.But regular fluffy mashed potatoes aren’t really that time consuming if you invest in a simple ricer. Do a search on ‘ricer’ to find out about this contraption!
Vegetable broth will work perfectly!
Please log in or create a free account to comment.I have started using instant mashed potatoes also (Idahoan brand). I used to spend a lot of time on holidays making “real” mashed potatoes but since carpel tunnel has slowed down my hand movements I no longer can. I don’t see the point in being in pain for days just to eat “real” mashed potatoes. I still love them though! Thanks for your post, Jillee!
Please log in or create a free account to comment.You also might try Idahoan brand. Last year, for Thanksgiving, my MIL made dinner at our house. I remembered her saying that she was making instant potatoes, and I thought, “Ugh!” When they were passed around, they looked ok…and I had to be polite, so I took a little. And then I had a larger second helping…and a THIRD helping. These things are the best instant I’ve had in my life! I’m not sure why they taste so much better, but they do! Can be made in the microwave or on the stove. Many different flavors, too – including red potatoes. Hubby & I now eat these regularly. They make delicious potato cakes for breakfast (or dinner) etc. The real test is my husband. He’s even pickier about instant potatoes than I am. :)
Please log in or create a free account to comment.I agree with you! I have found Idahoan brand and think they are the best!
Please log in or create a free account to comment.My mum always used to add cream of tarter in addition to real butter to instant mash……not sure if it accomplished the same thing as sour cream or yogurt, but alot easier to always have on hand in the pantry……maybe you could do a comparison? Thanks so much for all you do!
Please log in or create a free account to comment.So glad to hear about how to fix instant mashed potato that tastes really good! Many thanks again for what you do Jillee. I’ve always been afraid of using instant mashed potato……think I will give this a go!
Please log in or create a free account to comment.Another yummy addition I like, is garlic and chives. I also use yogurt but I do like butter as well b/c of taste and to make it creamy. I cannot use the salted kind though, nor can I add regular salt.
When my children were little, one of their favorite main dishes was a hot dog, split down the middle length wise. Heap on creamy mashed potatoes and add a half to a whole slice of cheese on top. Quick and easy to make.
Please log in or create a free account to comment.This is very handy, Jillee. I don’t mean to criticize your recipe but substituting plain Greek yogurt for the sour cream reduces the fat significantly and adds protein. I’ve been using this for years to try to find my girlish figure. Lol
Thank you, Jillee!
Please log in or create a free account to comment.cool ideas, both of you!
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