The Best Instant Mashed Potato Recipe (2024)

FAQs

How do you make instant mashed potatoes better? ›

Stir in some milk

Most instant potato varieties call for you to combine the potatoes with water, but if you want your potatoes to taste a bit more indulgent, use milk instead. Whole milk will yield delightfully rich potatoes, but 2 percent milk works well too.

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.

Nutritionally speaking, instant mashed potatoes offer roughly the same vitamins and minerals as the real mashed potatoes with the exception of Vitamin C. To please palates, they tend to be higher in sodium, significantly higher than the amount of salt home cooks would add when making them at home from scratch.

Bring ¼ cup heavy whipping cream to a simmer in a saucepan, then pour it over the mashed potatoes. Stir to combine and season with salt (and more black pepper) to taste.

Add a Thickening Agent

This is the most common way to thicken mashed 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.

Their potato mix is Cyscos instant potatoes (branded for kfc) If you have a gordon food service by you OP go there and buy their instant potatoes and follow the recipe on the package but you alightly more powder then reccomend. That way you get the playdough consistency.

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.

Our Mashed Potatoes loaded with bacon pieces, Colby cheese and green onions. *May be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Instant mashed potatoes have substantially more sodium than fresh potatoes, and much less dietary fiber.

Are potato flakes and instant mashed potatoes the same thing? ›

Instant mashed potato flakes, often known as potato buds, are made from dried, previously cooked potatoes. A user may make instant mashed potatoes by rehydrating them in hot water or milk. There's no denying that homemade mashed potatoes are better, but there are times when potato flakes are the better option.

Also referred to as “white carbohydrates,” refined carbs are high on the glycemic scale and cause inflammation. Refined carbohydrates include white bread and crackers, instant mashed potatoes, and processed cereals.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

According to Serious Eats, when your mashed potatoes end up with a pasty or a gluey consistency, it's due to an excess of starch.

For a quick and delicious instant mashed potatoes recipe, all you have to do is simply add your potato flakes to hot water, gently fluff with a fork and serve. Whipping up a batch of tasty mashed potatoes just got a whole lot easier!