instant mashed potatoes recipe
The Best instant mashed potatoes recipe
What really makes this recipe special is how versatile it is. You can serve it as a side to anything—grilled chicken, steak, or even just a simple bowl of eggs—and it always holds its own. My husband loves it with his breakfast hash, and my kids will eat it straight from the bowl with a side of ketchup or a sprinkle of cheese. It’s also surprisingly healthy when you tweak it just a little. Instead of the usual milk and butter, you can use low-fat milk and a bit of olive oil or even Greek yogurt for extra protein. I’ve also found that adding a little bit of garlic powder or nutritional yeast gives it a little extra flavor without much effort. Plus, it’s great for meal prep—make a big batch on Sunday and reheat it throughout the week, and you’ll have a no-fuss side dish ready whenever you need it. It’s the kind of meal that doesn’t require fancy skills or a lot of time, but it still feels like a real effortless treat.
Instant Mashed Potatoes with Garlic Sauce
A quick and easy way to prepare creamy mashed potatoes using instant potatoes, paired with a simple garlic tomato sauce for added flavor. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 cups instant mashed potato flakes
- 3 cups water
- ½ cup butter (divided)
- 1 cup milk (or any preferred dairy alternative)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
- ¼ cup grated Parmesan cheese (optional)
👨🍳Directions
-
1
In a large saucepan, combine instant mashed potato flakes and 3 cups of water. Bring to a boil over medium-high heat. -
2
Reduce heat to low, cover, and let simmer for 5-7 minutes until flakes are fully cooked. Remove from heat and let sit covered for 2 minutes. -
3
Uncover and stir in ¼ cup of butter, milk, salt, pepper, and garlic powder. Adjust seasoning to taste. Let the mixture sit for another 2 minutes. -
4
In a small saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in tomato sauce and dried oregano. Simmer for 3-4 minutes. -
5
Add the garlic sauce to the mashed potatoes and stir well. If using, stir in grated Parmesan cheese. Serve hot.
🔧Equipment
- Large saucepan
- Mixing bowls
- Whisk
- Chef’s knife
- Cutting board
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra creaminess, add a splash of heavy cream or a dash of cream cheese.
- Substitute milk with unsweetened almond milk for a lighter option.
- Ensure the water is fully absorbed by the potato flakes before mixing in other ingredients to avoid a lumpy texture.
Variations
- Add a pinch of nutmeg or smoked paprika for additional flavor.
- Top with crispy bacon bits or sautéed mushrooms.
Watch Video Of How Instant Mashed Potatoes with Garlic Sauce Works
❓ Frequently Asked Questions About Instant Mashed Potatoes with Garlic Sauce
What is the best way to prepare instant mashed potatoes for a quick meal?
Instant mashed potatoes can be made in just a few minutes by boiling the pre-cooked potato flakes in water or milk. For the best texture, use 1 cup of water or milk per 1 cup of instant mashed potatoes, bring to a boil, then simmer for 2-3 minutes. Stirring occasionally ensures even cooking and prevents clumping. Adding a pinch of salt and butter or a dash of cream cheese can enhance the flavor.
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Can I substitute water with other liquids for cooking instant mashed potatoes?
Yes, you can substitute water with other liquids, but the flavor and texture might vary. Common alternatives include:
– Milk or cream – Adds creaminess and richness.
– Broth (chicken, vegetable, or beef) – Enhances flavor, especially for savory dishes.
– Buttermilk or sour cream – Adds tanginess and a smoother consistency.
– Coconut milk – Works well in tropical or Asian-inspired recipes.
Just ensure the liquid is at a rolling boil before adding the potato flakes to avoid undercooking.
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How do I avoid lumps when making instant mashed potatoes?
Lumps often form due to clumping of the potato flakes. To prevent this:
1. Use cold liquid – Start with cold water or milk to prevent the flakes from sticking immediately.
2. Stir frequently – Mix well while heating to break up any clumps.
3. Boil gently – Avoid high heat, which can cause rapid thickening. Simmering at a low boil works best.
4. Add a pinch of cornstarch or flour – Helps bind the mixture if needed (though this may alter texture).
5. Whisk before serving – If lumps persist, stir vigorously just before eating.
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How can I make instant mashed potatoes taste more like homemade mashed potatoes?
Homemade mashed potatoes often have a richer, creamier taste. To enhance the flavor of instant mashed potatoes:
– Use whole milk or heavy cream instead of water for a smoother texture.
– Add butter or margarine (½–1 tbsp per serving) for richness.
– Incorporate a splash of cream cheese (¼ cup) for extra creaminess and a subtle tang.
– Season with garlic powder, onion powder, or nutritional yeast for a savory depth.
– Boost flavor with a pinch of salt, black pepper, or even a dash of hot sauce for extra taste.
– Mix in cooked mashed potatoes (if you have some) to dilute the instant version and add a more traditional texture.
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Can I freeze instant mashed potatoes, and how do they taste after thawing?
Yes, you can freeze instant mashed potatoes, but their texture may change slightly after thawing. Here’s how to do it properly:
– Portion and freeze – Divide into small containers or bags for easy use.
– Thaw in the fridge – Let them sit overnight before reheating to maintain consistency.
– Reheat gently – Microwave on low power (30–60 seconds) or warm in a saucepan with a splash of milk or broth to restore creaminess.
– Adjust texture – If they turn too watery, mix in a bit of cooked mashed potatoes or butter to thicken.
While they won’t be exactly like fresh mashed potatoes, they’re still a convenient option for meal prep. For best results, use them within 1–2 months.
