Instant Mashed Potatoes Canada Food

INSTANT MASHED POTATOES THAT ARE BETTER THAN HOMEMADE!

Instant Mashed Potatoes That are Better Than Homemade! image

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

Ingredients

2 cups chicken broth
3 tablespoons butter
3/4 cup heavy whipping cream
2 cups instant potato flakes

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!

INSTANT POT MASHED POTATOES

Instant Pot Mashed Potatoes image

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

Ingredients

Kosher salt
1 teaspoon black peppercorns
2 1/2 pounds medium Yukon Gold potatoes, peeled
1 cup whole milk, plus more as needed
6 tablespoons salted butter, plus more for topping
Freshly ground pepper
Chopped fresh chives, for topping

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.

HOMEMADE "INSTANT" MASHED POTATOES

Homemade

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

Ingredients

4 lbs potatoes, pealed and diced
1/2 cup milk or 1/2 cup cream
1/2 cup sour cream
1/2 cup butter or 1/2 cup margarine
1 teaspoon salt
pepper

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

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