How to Make Instant Potatoes Taste Better
Have everyone thinking you spent a long time peeling, boiling, mashing, and mixing potatoes, when really didn't! Learn how to make instant potatoes taste better: rich, creamy and full of flavor.
Servings: 8
Calories: 324kcal
Ingredients
- 2 cups milk
- 2 cups chicken broth
- 8 ounces instant mashed potatoes* (We used 2 4-ounce packages)
- ½ cup melted unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- ½ cup sour cream
- ½ cup cream cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- In a medium saucepan bring the milk and broth to a gentle boil and stir continuously while the mixture boils for two minutes. 2 cups milk, 2 cups chicken broth
- Remove the liquids from heat and pour into a large mixing bowl. Add potato flakes and stir well with a whisk to make sure all flakes are moistened. Let sit for five minutes. 8 ounces instant mashed potatoes*
- Use a hand mixer to mix and fluff potatoes on medium speed for one minute.
- Add remaining ingredients and mix on medium to medium high until all ingredients are well combined. You can have small lumps, but should not have very many.They should be slightly fluffy and smooth. ½ cup melted unsalted butter, 1/2 teaspoon salt, 1/2 teaspoon black pepper, ½ cup sour cream, ½ cup cream cheese, 1 teaspoon onion powder, 1 teaspoon garlic powder
- Garnish with parsley, bacon, cheese, gravy...whatever you choose!
Video
Notes
- We prefer the Idahoan buttery homestyle brand of instant potatoes. Go by ounces rather than cups to measure the potato flakes.
- In the video I say you need a tablespoon of onion powder, but it is a teaspoon. Follow the written recipe.
Nutrition
Calories: 324kcal | Carbohydrates: 28g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 866mg | Potassium: 497mg | Fiber: 2g | Sugar: 5g | Vitamin A: 733IU | Vitamin C: 27mg | Calcium: 118mg | Iron: 1mg