Instant Potato Bake Recipes
GARLIC INSTANT POTATOES
"This is a good way to spice up plain instant potatoes. I prepare these when I'm running out of time to get dinner on the table but want something that still tastes homemade." Carolyn Coop - Stuarts Draft, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 225 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 442mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
INSTANT POTATO CASSEROLE
A simple and quick recipe using instant mashed potatoes that tastes like the real thing. I will add a touch more liquid or cream cheese to these next time, as they were just a tad bit dry on the top. I got this recipe from a friend.
Provided by lazyme
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare 6 servings mashed potatoes according to the package directions, omitting butter.
- Add cream cheese, egg, parsley and onion; mix well.
- Place in buttered casserole.
- Dot with butter.
- Sprinkle with paprika to taste.
- Bake in preheated 400-degree oven for 30 minutes until heated through.
- May be prepared a day ahead.
Nutrition Facts : Calories 308.3, Fat 7.5, SaturatedFat 4, Cholesterol 51.8, Sodium 140.9, Carbohydrate 54, Fiber 4.4, Sugar 3, Protein 7.7
INSTANT POTATO BAKE
Make and share this Instant Potato Bake recipe from Food.com.
Provided by SmHerndon
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together.
- Bake at 350* for 25-30 minutes.
Nutrition Facts : Calories 372, Fat 27.9, SaturatedFat 17.1, Cholesterol 148.3, Sodium 652.8, Carbohydrate 23.2, Fiber 1.8, Sugar 1.3, Protein 8.5
INSTANT MASHED POTATO CASSEROLE
Simple and quick recipe using instant mashed potatoes that tastes like the real thing. I add a touch more liquid or cream cheese to these, as they are a tad bit dry on top.
Provided by tuttifrutti1
Categories Mashed Potatoes
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Prepare 6 serving size mashed potatoes according to the package directions, omitting the butter.
- 2. Add cream cheese, egg, parsley and onion, mix well.
- 3. Place in buttered casserole.
- 4. Dot wit butter.
- 5 Sprinkle with paprika to taste.
- 6. Bake in preheated 400 degree oven for 30 minutes until heated through.
- 7. May be prepared a day ahead.
Nutrition Facts : Calories 376.6, Fat 15.2, SaturatedFat 8.9, Cholesterol 72.2, Sodium 208.7, Carbohydrate 54, Fiber 4.4, Sugar 3, Protein 7.8
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14 WAYS TO USE INSTANT MASHED POTATOES - ALLRECIPES
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- Place metal trivet in a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Arrange potatoes on trivet, and add water. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 12 minutes. (It will take 10 to 12 minutes for cooker to come up to pressure before cooking begins.)
- When cooking has finished, let the pressure release naturally (float valve will drop). (This will take 8 to 12 minutes.) Remove lid from cooker.
- Preheat oven to broil with oven rack about 6 inches from heat. Rub cooked potatoes with vegetable oil, and sprinkle with salt. Place on an aluminum foil-lined baking sheet. Bake in preheated oven until skin is crispy, about 10 minutes.
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