How to Make Instant Mashed Potatoes Better

4 from 1 vote

How to Make Instant Mashed Potatoes Better

What can be better than a bowl of hot mashed potatoes on a cold day? When you know how to make instant mashed potatoes better, you'll have the real secrets of the universe, I promise! All cold days will be instantly better!

Prep Time1

Cook Time6

Total Time7

Course: Side Dish

Cuisine: American

Keyword: how to make instant mashed potatoes better

Servings: servings

Calories: 362kcal

Author: Wendi Spraker

Cost: $3

Equipment

1 sauce pan
1 bowl
measuring cups and spoons
spatula or large spoon

Ingredients

1 1/2 Cups Chicken Broth
1/2 Cup evaporated milk or half and half
3 Tbs Butter
1 Cup Instant Mashed Potato Flakes
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste

Instructions

In a saucepan over medium heat, heat broth, milk and butter to simmering and until the butter is melted.
While the liquid ingredients are heating, in a medium sized bowl, mix the potato flakes, garlic powder and onion powder together well.
When liquids are simmering and butter is melted, pour over the top of the potato mixture and mix well. Allow to sit for 5 minutes until the potatoes are thickened. Add salt and pepper to taste. Serve hot.

Video

Notes

You'll want to melt the butter in the broth before adding to the potatoes for easy and fast melting.
Add the seasoning to the dry ingredients for perfect blend of seasoning.
Let everything sit for about 5 minutes to give the potatoes time to rehydrate.
Taste for salt before serving. Add more if needed.
If you are using already flavored potatoes (like the sour cream and chive variety) then you may want to adjust the garlic and onion powders down some.

SUBSTITUTIONS

Chicken Broth - any kind of broth or stock is fine.

Butter - Butter substitute works well.

Spices - Feel free to try different spices like chives, Old Bay, Tony Cacheries, etc.

Evaporated Milk - Milk substitute or half and half.

Nutrition