How to Make our Instant Pot Mashed Potatoes Recipe (2024)

FAQs

What is the ratio of water and milk for instant mashed potatoes? ›

Pour 1 c (240 mL) of water and 0.5 c (120 mL) of milk into a large microwave-safe bowl. Stir in 1/4 teaspoon (1 g) of salt and 1 1/2 tablespoons (21 g) of butter or margarine. Substitute the milk with chicken stock, vegetable stock, or extra water for a dairy-free option.

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.

Cook your potatoes for 10-15 minutes or until you can easily pierce them with a fork. With these, over done is better than underdone. Next, either pour the potatoes with water into a mixer and set on low until blended, about 5 minutes or mash by hand until completely smooth with the cooking water.

Heavy cream can make instant mashed potatoes taste indulgent. Half and half or even regular milk (whole is better than skim, but 2% will do) adds extra creaminess. To give your mashed potatoes a light tanginess, go with buttermilk or sour cream.

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.

Place 2 lb. potatoes in a large pot (if using baby, small, or medium-size potatoes, leave whole; if using large or sweet potatoes, peel if desired, and cut potatoes into 1" cubes). Cover potatoes with 3 qt. water.

Instant mashed potatoes are potatoes that have been through an industrial process of cooking, mashing and dehydrating to yield a packaged convenience food that can be reconstituted by adding hot water or milk, producing an approximation of mashed potatoes. They are available in many different flavors.

IDAHO® POTATOES, VEGETABLE OIL (COCONUT, SUNFLOWER), MALTODEXTRIN, SALT, SUGAR, BUTTERMILK POWDER, NONFAT DRY MILK, BUTTER (CREAM, SALT), MONOGLYCERIDES, CALCIUM STEAROYL LACTYLATE, NATURAL FLAVORS. FRESHNESS PRESERVED BY SODIUM ACID PYROPHOSPHATE, SODIUM BISULFITE, CITRIC ACID, AND MIXED TOCOPHEROLS.

Ingredients. Idaho® potatoes, sunflower oil, corn syrup solids, salt, mono and diglycerides, sodium caseinate, maltodextrin, natural flavor, dipotassium phosphate, tricalcium phosphate, soy lecithin, artificial color. Freshness preserved by sodium acid pyrophosphate, sodium bisulfite, citric acid and mixed tocopherols.

You can replace the milk called for in mashed potatoes, including instant mashed potatoes, with more water or something tastier like stock. I decided to opt for the most flavor and use chicken stock or vegetable stock. Homemade stock is ideal. Bullion cubes, bullion powder, or store-bought stock will work too.

How to make instant mashed potatoes thicker? ›

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.

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.

When too much starch gets released, the potatoes become gummy, gluey, and unappetizing. Overworking the potatoes can happen in a couple ways: either by simply handling them too much, or by using a food processor, blender, or similar tool, which mixes the potatoes too aggressively.

How much water is needed to make mashed potatoes from a mix? Usually it's : 4 Servings: 1-1/4 cups water; 2 tbsp butter (or margarine or olive oil); 1/2 tsp salt (optional); 2/3 cup milk; 1-1/3 cups potato flakes.

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.

Put 88g of Smash into a bowl, add 425ml (approx. 3/4 pint) of boiling water and mix with a fork. Add more flake or water for desired texture.