The Best Instant Mashed Potato Recipe (2024)

FAQs

What can I add to instant mashed potatoes to make them taste better? ›

Mix in a Handful of Herbs

Fresh or dried herbs give instant mashed potatoes a flavor boost. Reach for chives if you want to add a slightly oniony taste, or try parsley for freshness. Dill, thyme or herbs de Provence all work, too.

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.

Gordon Ramsay's mashed potatoes are known for their richness and flavor. He typically adds butter, heavy cream, and sometimes crème fraîche to his mashed potatoes for a creamy and indulgent texture. Additionally, he often incorporates roasted garlic or chives for extra flavor.

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. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

Not Seasoning the Water

If you leave out the salt at this point, you will get tasteless potatoes, and butter and sour cream simply can't cover the taste of a flat potato. After you mash the potatoes and add your dairy stir-ins, you can season to taste with additional salt, pepper, garlic, herbs, etc.

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.

Quick, easy, and fresh weeknight recipes. Good brands of instant mashed potatoes, like Bob's Red Mill, contain one ingredient: dehydrated potatoes. And when you rehydrate them with a bit of butter and milk and—please use a heavy hand—salt and pepper, they taste surprisingly clean and good.

Then, prepare the potatoes: Bring 1¼ cups water to boil in a small saucepan. Once bubbling away, remove from heat, add 1 cup instant mashed potatoes (2 oz.), and gently fluff with a fork.

In mashed potatoes, cooking in milk, and preserving that starchy liquid, gives your potatoes a natural creaminess and allows you to skip the weighty heavy cream.

Ultra-Creamy Mashed Potatoes

The ricer is the most efficient tool because one single pass is all it takes to get the job done. Epicurious food editor Jesse Szewczyk is a staunch advocate for the kitchen tool: “A ricer is something that can't be replicated or replaced.

Why add baking soda to mashed potatoes? ›

Just a pinch of baking soda is all you need to create mashed potatoes as soft as clouds. When you add baking soda, it reacts with the heat of the dish and the acid in the milk or cream to create small air pockets throughout the mash. These air bubbles translate to light and airy bites. Yum!

Herbed mashed potatoes pair well with parsley, dill and basil (via Martha Stewart). Rosemary, thyme or sage can also be incorporated into your recipe to add a little extra flavor. For bigger flavor, try adding a single bay leaf to the milk as it warms, but remember to remove it before mashing the potatoes.

Add Oil, Margarine and Milk

Drizzling in a little of either oil in makes a great substitute for butter in mashed potatoes. Though oil is healthier, it is even higher in calories than butter, however, so take care if you are weight-watching. A tablespoon of olive oil has 118 calories according to the USDA.

Not salting the water.

Leaving salt out means you're starting off with bland potatoes. Follow this tip: Begin the process of seasoning your mashed potatoes by adding salt to the water when cooking the potatoes. You won't have to add as much salt later and, most importantly, you won't find yourself with bland potatoes.