Instant Mashed Potatoes (how to make them taste like they aren’t)

More of my musings on how to make convenience foods like instant mashed potatoes into a more elegant, tasty dish.
A short entry today, being Thanksgiving and all.

Instant Mashed Potatoes (serves 8 )

Start with the things you need to bring to a boil:

2 2/3 cups half and half
1 Tsp salt
4 Tbsp butter
1 1/3 cups milk

Bring this to a boil slowly, you do not want to scald the dairy products! Once they are boiling, you can remove your pan from the heat. Give everything a good stir, then add the instant potato flakes slowly stirring them in with a fork, ensuring the mixture does not become too dry. Once all of the flakes are in, whip them up until they are smooth. Add water sparingly if they are too dry. If they are too wet, add more flask about 1 tablespoon at a time.

So now you’ve got all these potatoes, what’s going to make them special?

Well, how about some garlic powder and minced garlic to taste?

Maybe some sour cream.

How about garlic powder, sour cram, and cheddar cheese mixed in, then baked?

A little more butter.

Fresh ground pepper.

Smoked paprika.

Fresh chopped parsley on top or mixed in.

Getting the idea? Try something different, you might be surprised by what you discover.

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