Homemade Instant Mashed Potatoes Recipes

3 WAYS TO MAKE INSTANT MASHED POTATOES - WIKIHOW

Steps:

• Measure the water, salt, and butter into a pot. Set a one-quart (0.9 liter) pot on the stove and pour 1 cup (240 ml) of water into it. Stir in 1/4 teaspoon (1 g) of salt and 1 1/2 tablespoons (21 g) of butter or margarine.
• Bring the water to a boil. Turn the heat on to medium-high and bring the mixture to a boil. The butter should melt and combine with the water.
• Turn off the heat and stir in the milk. If you don't want to use the 1/2 cup (120 ml) of milk, you could stir in chicken stock, vegetable stock, or water.
• Stir in the instant potato flakes and let them stand for 30 seconds. Measure 1 cup (60 g) of instant potato flakes into the pot. Stir the instant potatoes well so they absorb the liquid. Rest the instant potatoes for about 30 seconds to fully hydrate and expand.
• Fluff the instant mashed potatoes and serve them. Take a fork and gently fluff or whip the mashed potatoes. Divide the mashed potatoes into three portions and serve them immediately. You can store leftover instant mashed potatoes in an airtight container in the refrigerator for three to five days.

GARLIC INSTANT POTATOES

Steps:

• In a large saucepan, combine the water, butter, garlic powder, salt and pepper. Bring to a boil. Remove from the heat; add milk. Stir in potato flakes with a fork.

HOMEMADE "INSTANT" MASHED POTATOES

Steps:

• Boil potatoes until tender. Drain water and return potatoes to pan. Add all ingredients and mash with a potato masher. (Do not over-mash, or the potatoes will become rubbery and starchy).
• Spray 4 to 6 ice cube trays with non-stick cooking spray. Spoon mashed potatoes into each cube mold, then pat down with finger.
• Cover each tray with a sheet of plastic wrap, using fingers to press the wrap firmly onto the surface of the potatoes. This will prevent the potatoes from drying out in the freezer. Add another layer of plastic wrap over the entire tray and wrap tightly.
• Freeze the trays overnight. When the potatoes are frozen through, pop them out of the molds and into a freezer zipper bag, and store them in the freezer until you are ready to cook.
• Microwave Reheating: Take out as many cubes as you need. Place in a microwave-safe bowl. Add about a tablespoon of water and cover with a lid or plastic wrap. Heat on 50% power for 5-6 minutes. Stir. Heat again (if necessary) for 2 more minutes.
• Stovetop Reheating: Take out as many cubes as you need. Place in a boiler with 1/4 to 1/2 cup water. Heat on medium-low for 15 to 20 minutes, stirring occasionally, until heated through and smooth.

INSTANT MASHED POTATOES THAT ARE BETTER THAN HOMEMADE!

Steps:

• In saucepan, combine chicken broth and butter.
• Heat to a boil; remove from heat.
• Add heavy whipping cream and then gently stir in potato flakes. That's it!