Instant Mashed Potatoes That Are Better Than Homemade 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!

BETTER THAN MASHED "POTATOES"

Better Than Mashed

Few dishes are as soul-satisfying and luxurious as a buttery-rich potato puree or mashed potatoes. I love mashed potatoes, but I know that they're not particularly good for me. Cauliflower puree makes a truly superb substitute.

Provided by Food Network

Categories side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 4

Ingredients

Nonstick cooking spray
2 1/2 cups roughly chopped cauliflower
Salt and freshly ground black pepper
1/2 cup Greek yogurt

Steps:

Preheat the oven to 450 degrees F. Line a baking sheet with foil and spray it with cooking spray.
Spread the cauliflower out on the prepared baking sheet. Season with salt and pepper to taste. Top the cauliflower with another sheet of foil, and roll up the edges to form a sealed package.
Roast the cauliflower for about 20 minutes. Remove the top foil, being careful of the steam, and continue roasting the cauliflower until it is tender, another 15 to 20 minutes.
In the bowl of a food processor, combine the cauliflower with the yogurt. Puree until the mixture is smooth. Season with salt and pepper to taste, serve.

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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