What can be better than a bowl of hot mashed potatoes on a cold day? When you know how to make instant mashed potatoes better, you’ll have the real secrets of the universe, I promise! All cold days will be instantly better!
How to Make Instant Mashed Potatoes Better
Instant mashed potatoes have come a long way over the past 20 years and I’m telling you, you won’t believe how good these instant mashed potatoes are!
You might have seen our Canned Mashed Potatoes recipe or How to Freeze Mashed Potatoes articles.
Before you go wild about the ingredients in this recipe, please remember that we are using plain instant potatoes which are mostly just dehydrated potato and you have to add all the flavor yourself.
If you are using flavored mashed potatoes, then you’ll want to be careful with adding the other ingredients and not get too wild.
What’s the Best Brand of Instant Potatoes
We don’t recommend any specific brand, but during these trying times we have used Idahoan brand and enjoyed them.
Can I Make Instant Mashed Potatoes in the Microwave
Yes! Just heat the liquid in the microwave for about a minute – 2 minutes, depending on your microwave.
Use care not to burn yourself
Pour the liquid over the potatoes.
What are the Instant Mashed Potatoes Ingredients
Instant mashed potatoes are simply dehydrated flakes of potato. They add some other things in there to keep them from clumping.
There is also some flavoring agents.
How to Make Instant Mashed Potatoes Thicker
To make your instant mashed potatoes thicker, add less liquid ingredients.
Here’s What You’ll Need
The ingredients list is easy and you won’t need much.
- Instant potatoes
- butter
- half and half or evaporated milk
- broth
- seasonings
Here’s How You Do It
- Boil the liquid ingredients.
- Add the seasonings to the potatoes.
- Pour the liquid over the potatoes and allow to set for a bit.
Special Equipment
You won’t need any special equipment. But, we do like these mixing bowls and the small one is just the right size.
They stack nicely, don’t take up extra room with handles but does have a handle. Gripper pad on the bottom and a pour spout. Perfect.
If you click this photo (or some others in this post) you can go through to Amazon to compare prices. It is an Amazon affiliate link and I am an Amazon affiliate and receive a commission if you purchase through this link (so, thank you very much! All proceeds are used in support of this website)
Frequently Asked Questions (FAQ’s)
You CAN freeze these, but they taste best fresh and it’s so easy to make them fresh.
These will last about 5 days if kept covered in the refrigerator.
Tips and Tricks
- You’ll want to melt the butter in the broth before adding to the potatoes for easy and fast melting.
- Add the seasoning to the dry ingredients for perfect blend of seasoning.
- Let everything sit for about 5 minutes to give the potatoes time to rehydrate.
- Taste for salt before serving. Add more if needed.
- If you are using already flavored potatoes (like the sour cream and chive variety) then you may want to adjust the garlic and onion powders down some.
Substitutions
Chicken Broth – any kind of broth or stock is fine.
Butter – Butter substitute works well.
Spices – Feel free to try different spices like chives, Old Bay, Tony Cacheries, etc.
Evaporated Milk – Milk substitute or half and half.
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How to Make Instant Mashed Potatoes Better
Ingredients
- 1 1/2 Cups Chicken Broth
- 1/2 Cup evaporated milk or half and half
- 3 Tbs Butter
- 1 Cup Instant Mashed Potato Flakes
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
Instructions
- In a saucepan over medium heat, heat broth, milk and butter to simmering and until the butter is melted.
- While the liquid ingredients are heating, in a medium sized bowl, mix the potato flakes, garlic powder and onion powder together well.
- When liquids are simmering and butter is melted, pour over the top of the potato mixture and mix well. Allow to sit for 5 minutes until the potatoes are thickened. Add salt and pepper to taste. Serve hot.
Notes
- You’ll want to melt the butter in the broth before adding to the potatoes for easy and fast melting.
- Add the seasoning to the dry ingredients for perfect blend of seasoning.
- Let everything sit for about 5 minutes to give the potatoes time to rehydrate.
- Taste for salt before serving. Add more if needed.
- If you are using already flavored potatoes (like the sour cream and chive variety) then you may want to adjust the garlic and onion powders down some.
Nutrition
As I write this, it is one day after Martin Luther King Jr. Day and yesterday I read a quote by MLK that hit me, “I have decided to stick with love. Hate is too great a burden to bear.”
I’ve been thinking about that and then this popped up for me today…
1 John 4:7
Beloved, let us love one another, for love is from God, and whoever loves has been born of God and knows God.
Joyceb
Thursday 19th of January 2023
Luckily l had all the ingredients for these delicious tacos. After defrosting the meat, we had tacos and refried beans for lunch.
Thank you Wendi for all you do. Continue your walk in Faith. It’s a beautiful journey. 🙏🏾
Wendi Spraker
Saturday 21st of January 2023
We love these tacos too! Plus, you can make them your own!
Mari
Thursday 19th of January 2023
I use chicken broth all the time, and it’s delicious in just about everything . I have never used it in the instant potatoes though. I’m a slow learner! I have successfully used oat milk and butter substitutes in the instant mashed potatoes. I was out of regular oat milk and used the barista oat milk. The potatoes were very creamy, and my family loved them. I have always wondered about using the microwave, but never tried that. Now I know! Thanks for the great tips. I’ve learned so much from the posts and the podcasts.
Wendi Spraker
Saturday 21st of January 2023
oh boy! I use that broth too! All the time! I'm glad you are enjoying our work, you make all the difference!