Instant Mashed Potatoes Recipes
INSTANT MASHED POTATOES THAT ARE BETTER THAN HOMEMADE!
I've never been a fan of instant mashed potatoes and didn't think I'd ever taste any that are better than homemade---until I made these! Save yourself the time and try them!
Provided by mailbelle
Categories Potato
Time 8m
Yield 6 serving(s)
Number Of Ingredients 4
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!
MASHED POTATOES
When I was a kid, we visited family friends who lived on a potato farm. I remember walking up and down the field and watching our friends unearth potatoes. It was magical. When I was in college, I realized how magical potatoes really are. They are affordable, available everywhere, and so versatile. My college roommate once asked what my one "desert island food" would be. It was an easy answer: potatoes. From the simple spud I could eat baked potatoes, mashed potatoes, potatoes au gratin, French fries, Potato Salad, hash browns, and more! These days, I'd want to take my Instant Pot with me, too, so that I could make this super easy and delicious mashed potato recipe.
Provided by The Instant Pot College Cookbook by Julee Morrison
Categories Side Dish
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine the potatoes, garlic, and broth in the inner cooking pot. Lock the lid into place and turn the valve to "sealing." Select Manual or Pressure cook and adjust the pressure to High. Set the time for 8 minutes. When cooking ends, carefully turn the valve to "venting" to quick release the pressure.
- Drain the potatoes in a colander set over a large bowl, reserving most of the cooking liquid in the bowl. Transfer the potatoes to another large bowl and add the half-and-half and butter to them. Use a potato masher (or electric mixer) to mash the potatoes, adding the reserved cooking water a little at a time, until they are the texture you like. Season with the salt and pepper.
INSTANT POT MASHED POTATOES
If this is the first time you're using your Instant Pot to make mashed potatoes, fret not! To ensure that the natural starches from the potatoes do not burn or scorch as they cook, be sure to put them in a single layer on a rack inside the pot insert. The potatoes should be fully tender but not falling apart - overcooking them can make them a touch watery.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Pour 2 cups water into a 6- to 8-quart Instant Pot. Add 2 teaspoons salt and the peppercorns and top with a rack. Put the potatoes on the rack in a single layer. Put on the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 12 minutes. When the time is up, let the pressure release naturally, about 20 minutes. (If the pressure is not fully released after 20 minutes, carefully turn the steam valve to the venting position.)
- Combine the milk and butter in a large microwave-safe bowl and microwave until the butter melts and the milk is steaming, 1 to 2 minutes. Carefully add the potatoes to the milk mixture and mash with a potato masher or fork until smooth; season with salt and pepper. Adjust the consistency with more milk as needed. Transfer to a serving bowl and top with butter and chives.
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.
HOMEMADE "INSTANT" MASHED POTATOES
A QUICK, EASY, INEXPENSIVE, AND HEALTHY ALTERNATIVE TO INSTANT MASHED POTATOES This is based on Schwan's packaged "Creamy Mashed Potatoes". It is frozen "cubes" of mashed potatoes, and you can use as little or as much as you need right out of the freezer. The Schwan's version is very convenient, but can be expensive, and contains a lot of unnecessary chemicals, preservatives, and fillers. You can use any mashed potato recipe you want, but I recommend using a little extra liquid (cream, sour cream, etc.) because you don't want the potatoes to dry out when you reheat them after they have been frozen. Once again, (for the "Chef" who gave this two stars without bothering to leave any comments) YOU CAN USE ANY MASHED POTATO RECIPE YOU WANT. I posted this recipe for the freezer "technique". If you are busy working during the week and don't have the pleasure of being a stay at home mom or a restaurant chef, then you may enjoy being able to pull a batch of "fresh" mashed potatoes out of your freezer and heat them up in a matter of minutes when you are tired at the end of a long day.
Provided by Spoonless Kitchen
Categories Mashed Potatoes
Time 50m
Yield 96 cubes, 1-10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 2512.2, Fat 120.8, SaturatedFat 74.8, Cholesterol 320.9, Sodium 3396.6, Carbohydrate 326.3, Fiber 40, Sugar 18.3, Protein 44
INSTANT POT MASHED POTATOES RECIPE
These Instant Pot Mashed Potatoes are an easy side dish for any holiday or weeknight dinner. They are creamy, flavorful, and come together so quickly.
Provided by Kristen Hills
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Cut the potatoes into small pieces.
- Place them into the Instant Pot and add 1 cup of water on top. Close the lid, make sure the knob is on sealing, and cook on "MANUAL" for 10 minutes.
- When it is finished cooking, move the valve on the top of the lid to "VENTING" and do a quick release of all the pressure.
- Drain the water from the pot.
- Add sour cream, milk, salt, pepper, and Italian seasoning to warm potatoes.
- Using a potato masher or a hand mixer (depending if you like them chunky or smooth), mash potatoes until they reach the consistency you desire.
- Add more salt and pepper and other seasonings as needed.
- Serve and enjoy!
Nutrition Facts : Calories 244 kcal, Carbohydrate 39 g, Protein 5 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 268 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
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