Julie Clark
Updated:
How to Make Instant Mashed Potatoes Taste Homemade
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To make instant mashed potatoes better, swap the water for warm milk and chicken broth, add butter and stir in sour cream and cream cheese. These changes take boxed flakes from starchy to rich, creamy and tasting like homemade mashed potatoes.
My mom made from scratch mashed potatoes 99% of the time, and they were wonderful! But doctored up instant potatoes done right get just as many compliments from friends and family. Nobody will guess they came from a box. It’s one of our Thanksgiving side dishes.
I’ll show you which brand won my taste test, the exact amounts and how to fix them if they turn out gluey or runny.
Why you’ll love this recipe:
- uses pantry items (instant potato flakes)
- quick and easy for last minute dinners
- easy add-ins for great classic flavor
- goes with just about any main dish
- its an easy holiday season shortcut
What readers are saying:
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Liz says, “”So happy I found this recipe! Got caught in a pinch and homemade mashed potatoes failed. Thankfully I had a box of instant mashed potatoes and this recipe just helped elevate it. We got plenty of compliments and will definitely use for the next get together.”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Colleen says, “I have never used chicken broth for these instant potatoes but I am definitely going to try it with the broth the next time I make this recipe. My family members love these so much that I make them for Thanksgiving and sometimes for Christmas. I usually mix these by hand but I am going to try the hand mixer instead. Thank you for posting this recipe!”
What are the best instant mashed potatoes?
We tested three variations of instant potatoes:
- Idahoan Buttery Homestyle Mashed Potatoes: These were our favorite! They had great buttery flavor, a good consistency and were fairly light and fluffy. Some might find them a little salty if they are sensitive to salt.
- Meijer Store Brand Creamy Buttery Mashed Potatoes: These were very thick. The exact opposite of the Hungry Jack potatoes. Because of that they were heavier. They had the consistency most like our traditional fresh homemade mashed potatoes, and the flavor was comforting. Not quite as buttery as the Idahoan, but still flavorful.
- Hungry Jack Mashed Potatoes: These had a familiar flavor that was ok. However, they were really runny compared to the other two. Too runny for my tastes. If I were using this brand again, I would add more flakes to make them thicker.
What to Add to Instant Potatoes to Make Them Taste Better
The best things to add to instant mashed potatoes are butter, whole milk, chicken broth, our cream and cream cheese. Season with garlic & onion powder, salt and pepper.
- Milk: Milk adds to the richness of the potatoes. Use at least 2% milk, but preferably whole milk.
- Chicken broth: This adds a richer flavor than if you would just use water.
- Butter: Butter is always a good idea. Don’t use margarine. Use real 100% butter, either salted or unsalted.
- Sour Cream: Sour cream and potatoes just go together. So why not mix them in?
- Cream cheese: My grandma always added cream cheese to her potatoes. It thickens them and makes them super creamy.
- Seasonings: Salt, pepper, garlic powder and onion powder are our favorites, but add any seasonings you’d like.
Please be aware that different brands of instant potatoes may put in their own seasonings, so don’t go overboard. Add the ingredients slowly so that you get the perfect flavor that you prefer. Especially if you need less salt.
The Best Instant Mashed Potatoes Recipe
- In a medium saucepan bring the milk and broth to a gentle boil and stir continuously while the mixture boils for two minutes.
- Remove the liquid from heat and pour into a large mixing bowl. Add potato flakes and stir well with a whisk to make sure all flakes are moistened. Let sit for five minutes.
- Use a hand mixer to mix and fluff potatoes on medium speed for one minute.
- Add remaining ingredients and mix on medium to medium high until all ingredients are well combined. You can have small lumps, but should not have very many. They should be slightly fluffy and smooth.
Why are my instant potatoes gluey or runny and how do I fix them?
Instant potatoes turn gluey when they are stirred too much or when there is too much liquid for the amount of potato flakes.
To fix gluey potatoes, stop mixing the moment they come together. Fold in cold sour cream and cream cheese to loosen the texture.
To fix runny potatoes, spoon in dry instant potato flakes a teaspoon at a time and let them sit about 2 minutes to absorb.
What are some topping for mashed potatoes?
Try a few of these, making it almost like a loaded baked potato:
- shredded cheddar cheese for cheesy mashed potatoes
- a dollop of sour cream or Greek yogurt
- roasted garlic
- green onions
- bacon bits
- fresh chives or fresh herbs
- parmesan
- and of course, gravy!
How can you use instant mashed potatoes?
- Special Occasion Side Dish: Whether it is a holiday or a birthday, serve this potato recipe alongside roast turkey, meatloaf, short ribs or pork loin.
- Shepherd’s pie: Use leftover potatoes as a topping for shepherd’s pie or in a mashed potato casserole.
- Make potato cakes. Potato pancakes take time to make, rather than peeling fresh potatoes, use potato flakes as a time saver.
- Make potato bread! Potato dinner rolls and mashed potato bread are two favorites we make with instant potatoes.
How to Store Instant Potatoes
Place the leftovers in an airtight container in the refrigerator for up to 5 days. When you are ready to reheat them, warming them in the microwave is the best option.
How to Make Instant Mashed Potatoes Taste Homemade
Have everyone thinking you spent a long time peeling, boiling, mashing, and mixing potatoes, when really didn't! Learn how to make instant potatoes taste better: rich, creamy and full of flavor.
Servings 8
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Ingredients
- 2 cups whole milk
- 2 cups chicken broth
- 8 ounces instant mashed potatoes* (Use 2 4-ounce packages)
- ½ cup unsalted butter melted
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- ½ cup sour cream
- ½ cup cream cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- In a medium saucepan bring the milk and broth to a gentle boil and stir continuously while the mixture boils for two minutes. 2 cups whole milk, 2 cups chicken broth
- Remove the liquids from heat and pour into a large mixing bowl. Add potato flakes and stir well with a whisk to make sure all flakes are moistened. Let sit for five minutes. 8 ounces instant mashed potatoes*
- Use a hand mixer to mix and fluff potatoes on medium speed for one minute.
- Add remaining ingredients and mix on medium to medium high until all ingredients are well combined. You can have small lumps, but should not have very many.They should be slightly fluffy and smooth. ½ cup unsalted butter, ½ teaspoon salt, ½ teaspoon black pepper, ½ cup sour cream, ½ cup cream cheese, 1 teaspoon onion powder, 1 teaspoon garlic powder
- Garnish with parsley, bacon, cheese, gravy…whatever you choose!
Video
Notes
- Flake-to-liquid ratio: use about 4 cups total liquid (milk + broth) per 8 ounces of flakes. To scale up or down, keep a 2-to-1 cups-liquid to 4-ounce-package ratio, then adjust with extra flakes if it’s too loose.
- We prefer the Idahoan buttery homestyle brand of instant potatoes. Go by ounces rather than cups to measure the potato flakes.
- In the video I say you need a tablespoon of onion powder, but it is a teaspoon. Follow the written recipe.
Nutrition
Calories: 324kcal | Carbohydrates: 28g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 866mg | Potassium: 497mg | Fiber: 2g | Sugar: 5g | Vitamin A: 733IU | Vitamin C: 27mg | Calcium: 118mg | Iron: 1mg
Bought a bunch of instant potatoes because of Rebate apps/sales… no wonder they tasted SOOOO BAD. I microwaved milk (instead of water) with my butter and garlic salt until hot and then stirred in the packet. Ew… thank you for teaching me how to make them (I mean, I could have followed the directions I guess)
JUST AWESOME!!!
Let’s eat!
Great recipe and I didn’t even use my mixer. All blended smoothly and tasted yummy. Would have rated a 5 but they are instant potatoes after all. Definitely worth making… Thanks
For those that may not have realized, the 8oz of potato flakes needs to be by weight or you’re not using enough. For me, the 8oz was roughly 3 1/4 cup. We really like these potatoes, but I may have made the mistake of just using the 8oz in my measuring cup if I’d not have skimmed through comments first.
Once I made real homemade mashed potatoes for a potluck. After all that work, two friends asked me if they were instant! No, do they taste instant? No, but they were so creamy. So you’d better leave a few little lumps so everyone will know that they are real.