Homemade Instant Mashed Potatoes Recipes

INSTANT POT MASHED POTATOES

Steps:

• Prepare Potatoes: Bring unsalted butter to room temperature by placing it on counter 2 hours prior to cooking. After peeling and washing the potatoes, cut them into quarters.
• Pressure Cook Potatoes: Place 1 cup (250ml) cold water and a steamer rack in Instant Pot Pressure Cooker. Place quartered potatoes on the steamer rack. Pressure cook at High Pressure for 8 minutes, then Quick Release.
• Heat Milk & Cut Butter: When Instant Pot has got up to pressure, heat milk over medium low heat on the stove. Once the milk has reached simmer, turn off the heat. Then, cut room temperature unsalted butter into cubes.
• Mash Potatoes: Open the lid carefully. Let the Instant Pot stay in Keep Warm Mode. Transfer the potatoes to a large serving bowl. Discard the water and remove the steamer rack from inner pot. Rinse and dry the inner pot really well with a towel. Place inner pot back in the Instant Pot. If you are using a food mill, layer the food mill on the inner pot and mash the potatoes back into the inner pot. We used a food mill, but if you are using a potato masher, transfer the potatoes back in the inner pot and mash the potatoes.Give the mashed potatoes a few quick stir with a silicone spatula.
• Melt Butter & Add Milk: If it is for special occasions, we strongly recommend using ¾ lb (341g) - 1 lb (454g) unsalted butter. It tasted super amazing. Switch Instant Pot to Slow Cook Less Mode. Add half of the room temperature unsalted butter and melt it into the potatoes by stirring gently with a silicone spatula. Add in remaining unsalted butter and repeat this step.Change Instant Pot to Keep Warm Mode.Pour hot milk on the mashed potatoes and gently stir it in. Allow the potatoes to absorb the milk. Season with Kosher salt and taste to adjust until desired saltiness. We used approx 4 pinches of coarse kosher salt.
• Serve: Serve Instant Pot Mashed Potatoes immediately as a side dish. Enjoy!!*Pro Tip: It can stay in the Keep Warm Mode for roughly an hour. If the butter starts to separate from the mashed potatoes after an hour, gently stir it back together with a silicone spatula.

EASY HOMEMADE MASHED POTATOES

Steps:

• Place potatoes in large saucepan; add enough water to cover. Add 3/4 teaspoon of the salt. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well.
• Return potatoes to saucepan; shake saucepan gently over low heat for 1 to 2 minutes to evaporate any excess moisture.
• Mash potatoes with potato masher until no lumps remain. Add butter, pepper and remaining 1/4 teaspoon salt; continue mashing, gradually adding enough milk to make potatoes smooth and creamy.

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.

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!

COPYCAT KFC MASHED POTATOES AND GRAVY RECIPE

Steps:

• Start by making the gravy. Add the beef and chicken bouillons to the hot water, stirring until the mixture is well combined. Set aside.
• Meanwhile, in a small saucepan, melt 3 tablespoons of butter over medium-high and cook it until it starts to bubble and turn a light tan color.
• Reduce the heat to medium-low and add the flour to make the roux. Stir constantly using a whisk until the mixture turns a light golden brown, about 5 minutes.
• Add the bouillon-infused water to the pan, whisking constantly to prevent any clumps from forming. Increase the heat to medium-high and stir frequently until the mixture is the desired consistency, about 5 minutes.
• Season the gravy with black pepper and keep it warm over low heat while you make the mashed potatoes.
• In a medium saucepan, bring the milk and water to a boil. Reduce the heat to a simmer and add three tablespoons of the butter and the salt. Simmer the mixture until the butter is melted.
• Remove the pan from the heat and add the potato flakes, whisking as you add. Whip the potatoes until they're light and fluffy, adding additional milk or water to adjust the consistency to your liking.
• Place the remaining tablespoon of butter on top of the potatoes and let it melt.
• Season the mashed potatoes with black pepper. Top the potatoes with the hot gravy and serve immediately.

INSTANT MASHED POTATOES (THAT TASTE HOMEMADE)

Steps:

• Put the broth, butter, and salt into a small pot, and bring to a boil. As soon as the mixture starts to boil, remove from heat.
• Add the sour cream and potato flakes, and mix with a fork. Make sure that all the flakes get moistened, then let them sit until all the liquid has been absorbed.
• Makes 2 servings, but you can easily double or triple the recipe.

"INSTANT" POTATO SALAD

Steps:

• 1. Make the potato flakes like the package shows, using a little less liquid than shown.
• 2. Dice onions, pickles if using instread of relish, and the eggs.
• 3. Add the mayo or whatever, stir well; then add the other ingredients mixing well. Chill or use right away.
• 4. The onuions, pickles and eggs add your lumps. Hint on dicing the eggs: Use an egg slicer, then carefully turn around and slice the other way. Voila! almost instant diced eggs!