Imagined this: it’s a crazy weeknight, the family’s hungry, and you want a side that’s fast but tastes like it was made fresh from grandma’s kitchen. Step in instant mashed potatoes the potatoes the potatoes the Biggest convenience food on the planet that’s been saving dinners for generations. But come on, sometimes that box mix just doesn’t taste, you know, a little too, well, boxed. That is, until my dad, the sneaky cooking genius, fooled us all for years with his instant mashed potato hack that had us lying to ourselves that we were eating homemade. His hack? A few subtle tweaks that transform those flakes into creamy, dreamy, comfort-food paradise.
Ultra Creamy Mashed Potatoes from Swanson
Equipment
- 1 3-quart saucepan For boiling potatoes.
- 1 Colander For draining cooked potatoes and reserving broth.
- 1 Potato Masher Essential for achieving a smooth, creamy texture.
- 1 Chef’s knife For peeling and uniformly dicing potatoes.
- 1 Cutting Board For safe and efficient potato preparation.
Ingredients
Main
- 6 Yukon Gold potatoes peeled and cut into 1-inch pieces
- 2 cups Swanson chicken broth
- ½ cup light cream
- 2 tablespoons butter
- salt and ground black pepper to taste
Instructions
- Combine potatoes and chicken broth in a 3-quart saucepan over medium-high heat; bring to a boil. Reduce the heat to medium, cover, and cook until potatoes are tender, about 10 minutes. Drain potatoes well in a colander, reserving the broth.
- Transfer potatoes back to the pan. Add reserved broth, cream, and butter. Mash until smooth and season with salt and pepper.
Notes
This is not about skimping; it’s about delivering a warm hug of a dish without spending all day mashing and peeling. Dad’s trick made our family gatherings Thanksgiving, Christmas, name it even more special with everyone raving over his “from-scratch” spuds. And the best part? It’s absurdly simple so that anyone can accomplish it, no matter whether you’re a kitchen newcomer or a seasoned cook who wishes to save time without sacrificing taste.
What’s so brilliant about this hack is the extent to which it covers convenience and comfort. With a few minor additions, you’re able to transform a mere box of instant potatoes into a side dish that’s rich, full-flavored, and fine enough for any holiday dinner. Let’s get the secrets that’ll have your guests begging for your recipe and possibly even thinking you toiled away all day in the kitchen!
- Time-Saver: Quick prep for busy nights or parties.
- Foolproof Flavor: Tips for making instant taste homemade.
- Crowd-Pleaser: Perfect for company dining or holiday meals.
Replace the Water with a Flavorful Base
The key to upgrading instant mashed potatoes is to leave behind the plain water that’s on the box. Water is perfect for boiling pasta, but for mashed potatoes, forget it. Instead, use a liquid that adds flavor, like chicken or veggie broth. This one trick adds richness to your potatoes so that they actually taste like they’re been cooking for hours, not minutes.
Chicken broth provides a deep, comforting taste without overwhelming the meal, and vegetable broth is an excellent veggie alternative that provides the same sense of warmth. Simply do according to the box, but substitute an equal amount of broth for the water. If the box asks for 2 cups of water, heat 2 cups of broth and continue as instructed. It’s an incredibly easy swap, but the distinction is night and day your potatoes will instantly be more elegant and made-with-love tasting.
Pierogies
Equipment
- 1 Large Bowl For mixing dough
- 1 Rolling Pin For dough
- 1 Cookie Cutter or Glass Approximately 3.5 inches for dough rounds
- 1 Large Skillet For cooking onions and browning pierogies
- 1 Large Saucepan For boiling pierogies
Ingredients
Main
- 1 16 ounce container sour cream
- 3 cups all-purpose flour
- 2 cups cold mashed potatoes
- ½ cup butter
- 2 large onions chopped
Instructions
- Place the sour cream in a large bowl, and mix in flour to make a dough. Roll the dough out on a floured surface about 1/16 inch thick, and cut rounds about 3 1/2 inches across using a cookie cutter or a glass. Re-roll the unused dough to make more rounds, up to 4 times — after that, it gets hard to work with.
- Place about 1 teaspoon of mashed potatoes in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.
- Melt the butter in a large skillet over medium-low heat, and cook and stir the onions until translucent, 4 to 5 minutes. Remove the cooked onions and set aside, leaving butter in the skillet.
- Bring a large saucepan of water to a boil, and carefully drop a few filled pierogies at a time into the boiling water. After they float to the surface, allow them to gently boil for about 4 minutes.
- Re-heat the butter in the skillet over medium heat. Gently scoop the pierogies out of the water (they break easily) and place them in the skillet to brown on the bottom, about 3 minutes. Place the fried pierogies on a buttered baking sheet, sprinkle them with the cooked onions, and keep warm in the oven on low setting until served.
Notes
You can take this one step further by using whole milk or heavy cream for a positively richer effect. Milk contributes creaminess, but heavy cream brings the indulgence of a rich texture that screams splurge. Pro tips? Use 3 parts milk to 1 part cream for the ultimate richness-to-lightness balance. Greatness is achieved, not by just using boxed mac ‘n cheese mix, but by building a solid foundation on which a family recipe-worthy dish can be created.
- Broth Boost: Chicken or vegetable broth for savory depth.
- Dairy Delight: Whole milk or cream for rich creaminess.
- Balanced Blend: Mix milk and cream for ideal richness.
Butter and Dairy: The Creamy Dream Team
If one ingredient can either create or destroy mashed potatoes, it’s butter and not even any butter, but the good stuff. Ditch the margarine or spreads; actual butter is essential for that homey, homemade taste. Mix in 2-4 tablespoons per 4 servings when the potatoes are hot, allowing it to melt into a rich, silky finish. To upscale, brown the butter first for a nutty, deep flavor that brings it to the next level.
Truffle Cheese and Potato Tacos
Equipment
- 1 Large Pot For boiling potatoes
- 1 Food Processor or Blender For making the salsa base
- 1 Large Skillet For mashing and browning potatoes
- 1 Medium Skillet For warming tortillas and frying tacos
- 1 Potato Masher or Wooden Spoon For mashing potatoes
Ingredients
Main
- 10 small potatoes
- 4 tomatoes diced, divided
- 1 onion diced, divided
- 1 green chile pepper diced, divided
- salt and ground black pepper to taste
- ½ cup olive oil divided
- 10 corn tortillas
- 5 ounces truffle-infused cow’s milk cheese grated
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
- Place 1/2 of the tomatoes, 1/2 of the onion, and 1/2 of the green chile pepper in a food processor or blender; season with salt and pepper. Blend until smooth.
- Heat 1/4 cup oil in a large skillet over medium heat; add potatoes and mash with the back of a wooden spoon or fork. Season potatoes with salt and pepper. Cook and stir until lightly browned, about 5 minutes. Stir 1/2 cup blended tomato mixture into potatoes.
- Heat 1 tablespoon oil in a separate skillet over medium heat; cook 1 tortilla until softened, 1 to 2 minutes. Spoon 1 tablespoon potato mixture onto 1 side of the tortilla, cover with truffle-infused cheese, and fold taco in half. Fry in the oil until brown and crisp, 2 to 3 minutes more. Repeat with remaining oil, tortillas, potato mixture, and cheese.
- Mix the remaining tomatoes, onion, and green chile pepper together in a bowl; add the remaining blended tomato mixture until salsa is well mixed. Serve salsa alongside tacos.
Notes
Sour cream or cream cheese is another champion, providing a tangy richness that is close to the depth of homemade mash. A quarter cup of either for each 4 servings will do to add depth of texture and that rich mouthfeel we all crave. Sour cream adds a touch of zing that makes the dish light and bright, whereas cream cheese turns it über-velvety. You can even use both for a double-whammy of richness.
These dairy mix-ins are the secret sauce equivalent that brings it all together. Not only do they provide flavor they transform the texture so your instant potatoes feel like they’ve been lovingly prepared from scratch. It’s an easy way of turning a quick side dish feel like it’s special and a comfort food.
- Real Butter: An essential for rich, authentic flavor.
- Creamy Add-Ins: Sour cream or cream cheese for a tangy, filling element.
- Hot Mixing: Mix dairy while warm for smooth blending.
Dad’s Genius Hybrid Hack: The Ultimate Trick
This is where the magic really happens my dad’s brilliant hybrid method that fooled us all. By mixing half a raw russet potato with a package of instant mashed potatoes (he only uses Idahoan Original), he created a dish that’s creamy but ever so faintly chunky, with a gritty texture that screams homemade. It’s perfectly balanced between convenience and authenticity, time-saving without forsaking flavor. The technique is easy: boil one russet potato (leave the skin on for a rustic feel, or peel it if you will) until tender when pierced with a fork, 20–30 minutes. Mash it up with 4 tablespoons of salted butter and 2 tablespoons of whole milk, still a bit chunky for texture. Then cook the instant potatoes according to the package instructions (broth or milk, naturally), and mix the two together in a serving dish. Mix gently to blend, taste, and season with pepper and salt.
Oven-Roasted Atlantic Butterfish with Fennel and Tomato
Equipment
- 1 Large Roasting Pan Or baking sheet with a rim
- 1 Small Bowl For mixing spices
- 1 Chef’s knife
- 1 Cutting Board
Ingredients
Main
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1½ cups halved cherry tomatoes
- 1 large fennel bulb cored and sliced ½ inch thick
- 6 large garlic cloves thinly sliced (about ¼ cup)
- 1/2 cup plus 2 Tbsp. robust extra-virgin olive oil divided
- 8 whole Atlantic butterfish 1½ lb., gutted, fins removed
- 1/4 cup dry vermouth
- 2 Tbsp. coarsely chopped Italian parsley
- Crusty Italian bread for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine the dried oregano, dried thyme, kosher salt, and freshly ground black pepper.
- In a large roasting pan, combine the halved cherry tomatoes, sliced fennel, and thinly sliced garlic.
- Drizzle 1/2 cup of robust extra-virgin olive oil over the vegetables, then sprinkle with half of the prepared spice mixture. Toss thoroughly to coat all ingredients evenly.
- Spread the seasoned vegetables in an even layer across the bottom of the roasting pan.
- Place the gutted and fin-removed Atlantic butterfish on top of the vegetables. Season the fish with the remaining spice mixture.
- Drizzle the fish with the remaining 2 tablespoons of extra-virgin olive oil.
- Pour the dry vermouth into the pan around the fish and vegetables, allowing it to mingle with the other pan juices.
- Roast for approximately 20-25 minutes, or until the fish is cooked through and flakes easily with a fork, and the vegetables are tender-crisp and slightly caramelized.
- Remove the pan from the oven, garnish generously with coarsely chopped Italian parsley, and serve immediately with crusty Italian bread to absorb the delicious pan juices.
Notes
This shortcut technique is a sanity-saver for big groups. Dad always says, “When you’re feeding a crowd, every minute counts.” The freshly cooked potato adds just the right amount of homemade touch to make everyone believe you worked all day at the stove, but the instant mix allows you to save time and keep it simple. It’s a tip that’s worth passing along and one that’ll earn you compliments galore.
- Hybrid Magic: A single new potato adds rough texture.
- Easy Steps: Boil, mash, combine, and puree.
- Crowd-Friendly: Scales easily for holidays or parties.
Seasoning: The Key to Flavorful Depth
Seasoning is where instant mashed potatoes reside. Start with salt and black pepper to taste don’t leave out the pepper, as it adds a subtle bite that finishes the dish. For a richening, throw in a pinch of garlic powder or onion powder. These dissolve easily, adding a savory richness without changing texture.
If you’re in the mood to get fancy, add white pepper for a hint of flavor or a dash of paprika for heat and color. Turmeric provides a pleasant golden color and a hint of earthy flavor, but use caution start with a pinch and add to taste. You want to add something, not overdo it, so always add spices in moderation and to taste.
Crispy East-Side Mashed Potatoes
Equipment
- 1 Medium Saucepan
- 1 Potato Ricer or Food Mill Essential for light, fluffy potatoes without lumps.
- 1 Cast-iron skillet Or other heavy-bottomed skillet for optimal crisping.
- 1 Spatula For flattening and tossing potatoes.
- 1 Chef’s knife For quartering potatoes and mincing herbs.
Ingredients
Main
- 1 1/2 pounds Yukon gold potatoes quartered
- Kosher salt
- 2 tablespoons butter
- 1 tablespoon oil
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon brown or black mustard seeds
- 1 medium white onion thinly sliced
- 1 tablespoon minced fresh parsley leaves
Instructions
- Pop the potatoes into a medium saucepan and fill with cold water until covered by about 1-inch. Season well with salt. Bring to a boil, lower to a simmer, and cook until a fork inserted into the center of the potato meets no resistance, 20 to 30 minutes. Drain and pass through a ricer or food mill. Stir in the butter while hot.
- Warm the oil over medium-high heat in a skillet, preferably cast iron. Add the seeds; they should sizzle upon contact. Once they stop popping, add the onions and saute until softened.
- Add the mashed potatoes to the pan and flatten with a spatula so that potatoes can begin to crisp. Continue to toss and re-flatten the potatoes until there are patches of crispy deliciousness all the way through the potatoes, about 10 minutes. Remove from the heat, sprinkle with parsley, and serve.
Notes
Seasoning to taste matters. Instant mixes vary in the level of salt, so what delights one brand won’t delight another. Tune in to your taste and don’t be shy to experiment. Seasoning deeply provides a dish with a caring and completed feel, turning your instant mash into a standout side dish.
- Basics First: Salt and pepper for balance.
- Flavor Boosters: Garlic, onion powder, or paprika for depth.
- Taste Test: Taste slowly to get it just right.
Texture Matters: Steer Clear of the Gluey Trap
Texture is what keeps individuals away from mashed potatoes, even the instant kind. In order to avoid a gluey or watered-down debacle, start with less liquid than the package suggests and add gradually to achieve the ideal spot. This helps keep the potatoes light and fluffy and not turn them into a watered-down catastrophe. One good rule of thumb is to make it cohesive but not hard.
Over-mixing is another texture destroyer. Vigorous stirring starch activation produces a gummy product. Instead, stir with a fork or rubber spatula ever-so-gently, combining ingredients until just combined. To produce an even lighter texture, attempt forcing cooked potatoes through a potato ricer it’s a pro tip that makes instant flakes appear hand-mashed.
Instant Pot® Mashed Sweet Potatoes with Goat Cheese
Equipment
- 1 Multi-functional Pressure Cooker Such as an Instant Pot®
- 1 Steamer Basket Often included with the pressure cooker
- 1 Potato Masher For achieving desired consistency
- 1 Chef’s knife For peeling and chopping
- 1 Cutting Board
Ingredients
Main
- 3 pounds sweet potatoes peeled and chopped into 2-inch pieces
- 2 cloves garlic peeled
- 2 ounces honey-flavored goat cheese
- 1 tablespoon butter
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Pour water into a multi-functional pressure cooker (such as Instant Pot®). Place potatoes and whole garlic cloves into a steamer basket inside the pot. Close and lock the lid and set the venting knob to sealing. Select high pressure and set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Remove lid and trivet, leaving sweet potatoes and garlic in the pot. Add goat cheese, butter, salt, and black pepper and mash to desired consistency. Serve warm.
Notes
If you’re using a mixer, keep it on the lowest setting and mix briefly. The goal is light and fluffy, not dense and pasty. With a gentle hand and careful liquid management, your instant mash will have that perfect, comforting texture that rivals homemade.
- Liquid Control: Add gradually for fluffy results.
- Gentle Mixing: Use a fork or spatula to avoid gumminess.
- Ricer Trick: For an airy, homemade texture.
Gourmet Upgrades: Upgrade to Showstopper Status
Ready to take your instant mashed potatoes from great to gourmet? Add roasted garlic for a nutty, sweet flavor that screams sophistication. Roast an entire bulb at 400°F for 30–40 minutes, squeeze out the softened cloves, and mash them with your potatoes. It’s a simple upgrade that turns your potatoes into restaurant quality.
Easy Instant Pot Mashed Potatoes
Equipment
- 1 Instant Pot Or similar multi-functional pressure cooker
- 1 Potato Masher
- 1 Chef’s knife
- 1 Cutting Board
- 1 Vegetable Peeler (optional)
Ingredients
Main
- 1 ¼ pounds Yukon Gold potatoes
- 1 ½ cups water
- 2 cubes chicken bouillon
- ½ cup sour cream
- ½ cup unsalted butter cubed
- 2 tablespoons milk
Instructions
- Peel potatoes if desired, then cut into 1-inch cubes. Place into a multi-functional pressure cooker (such as Instant Pot) with water and bouillon cubes. Select Sauté function and cook for 4 minutes.
- Stir potatoes and water and break up bouillon cubes. Close and lock the lid. Select high pressure according to the manufacturer’s instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method. Remove the pot and carefully drain off most of the liquid.
- Add sour cream, butter, and milk. Gently mash with a potato masher to reach your desired consistency.
Notes
Caramel onions are another winner. Sauté chopped onions in butter over a low heat for a very long, slow period until sweet and golden, then stir them in to the mash for an intense, rich-sweet flavour. Fresh herbs like chives, parsley, or thyme provide a burst of colour and freshness chop finely and add at the end for best effect.
For an extra-cheesy surprise, transcend cheddar to Gruyère, Parmesan, or goat cheese for unique depth. A sprinkle of Dijon mustard adds a tang without overwhelming, while a dash of crumbled crispy bacon or chopped green onions adds a loaded, decadent topping. These additions make a simple side dish a show-stopper.
- Roasted Garlic: Nutty richness for upscale appeal.
- Caramelized Onions: Savory-sweet depth in every bite.
- Cheesy Mix-In: Gruyère, Parmesan, or goat cheese for added richness.
Finishing Touches: Make It a Meal
To elevate your instant mashed potatoes into something spectacular, think toppings. Crushed bacon bits offer smoky crunch, and green onion or chive halves add color and brightness. Crispy fried onions (ala the ones on green bean casserole) deliver savory, textural oomph that’s irresistible.
Mississippi Mud Potatoes
Equipment
- 1 Large Pot For boiling potatoes
- 1 Large Skillet For cooking bacon
- 1 Chef’s knife For dicing and chopping ingredients
- 1 Large Mixing Bowl For combining ingredients
- 1 Baking Dish For assembling and baking
Ingredients
Main
- 2 1/2 cups diced potatoes
- 3/4 cup shredded cheddar cheese
- 1/2 cup crumbled cooked bacon
- 1/2 cup diced onion
- 1/3 cup mayonnaise
- 2 garlic cloves pressed
- salt and freshly ground black pepper to taste
- 1/4 cup chopped green onions
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a medium baking dish.
- Peel and dice the potatoes into uniform 1/2-inch cubes. Place in a large pot, cover with cold water, add a pinch of salt, and bring to a boil.
- Cook potatoes until fork-tender, about 10-15 minutes. Drain thoroughly and let them steam dry in the colander for a few minutes.
- While potatoes cook, fry the bacon in a large skillet until crisp. Remove bacon, drain on paper towels, and crumble once cooled.
- In a large mixing bowl, combine the drained potatoes, crumbled bacon, shredded cheddar cheese, diced onion, pressed garlic, and mayonnaise.
- Season generously with salt and freshly ground black pepper to taste. Mix all ingredients thoroughly until well combined.
- Transfer the potato mixture evenly into the prepared baking dish.
- Bake for 25-30 minutes, or until heated through and the top is lightly golden and bubbly.
- Remove from oven and let rest for a few minutes before serving.
- Garnish with chopped green onions before serving warm.
Notes
Gravy is the ultimate comfort blanket. Homemade is best, but a jarred variety enlivened with a bit of red wine, butter, or Worcestershire sauce is equally effective. Drizzle it lavishly over your mash for a warm, filling finish. To turn it into a more substantial dish, mix in chopped ham or pancetta to provide a meal in itself.
Instant Pot Buttermilk & Leek Mashed Potatoes
Equipment
- 1 Instant Pot
- 1 Potato Masher
- 1 Cutting Board
- 1 Chef’s knife
- 1 Measuring Cups and Spoons
Ingredients
Main
- 2 large leeks white and light green parts only, thoroughly rinsed and sliced into thin rings
- 3 cloves of garlic minced
- 1 tablespoon unsalted butter plus 4 tablespoons, plus more for garnish (optional, but is it really?)
- 1/4 cup dry white wine
- 3 pounds Yukon Gold potatoes scrubbed and cut into six pieces each (I leave mine unpeeled, but you can peel depending on your personal preference)
- 3/4 cup chicken broth you can substitute vegetable
- 1/2 cup buttermilk
- 1/2 cup heavy cream
- 2 teaspoons heaping kosher salt, plus more to taste
- 1/2 teaspoon freshly cracked black pepper
- 1 handful finely chopped chives or scallions for garnish optional
Instructions
- Thoroughly rinse and thinly slice the white and light green parts of the leeks; mince the garlic. Cut the Yukon Gold potatoes into six pieces each, leaving them unpeeled for a rustic texture or peeling for a smoother mash.
- Select the “Sauté” mode on your Instant Pot. Add 1 tablespoon of unsalted butter and, once melted, add the sliced leeks and minced garlic. Cook, stirring occasionally, until softened and fragrant, about 5-7 minutes.
- Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Continue to cook for 1 minute until the wine has mostly evaporated.
- Add the cut potatoes, chicken broth, heaping kosher salt, and freshly cracked black pepper to the Instant Pot. Stir gently to combine the ingredients.
- Secure the lid on the Instant Pot and set the steam release handle to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting and set the cooking time to 8 minutes on High pressure.
- Once the cooking cycle is complete, carefully perform a quick release of the pressure by turning the steam release handle to the “Venting” position until all the pressure is released.
- Open the lid and carefully drain most of the liquid from the pot into a separate bowl, reserving a small amount to adjust consistency if needed.
- Add the remaining 4 tablespoons of unsalted butter, buttermilk, and heavy cream to the potatoes in the Instant Pot. Using a potato masher, mash the potatoes until they reach your desired consistency, adding a splash of the reserved liquid if a looser texture is preferred.
- Taste the mashed potatoes and adjust the seasoning with additional kosher salt and black pepper as necessary.
- Transfer the mashed potatoes to a serving dish. For garnish, you may add an optional pat of butter and a sprinkle of finely chopped chives or scallions before serving warm.
Notes
- A crispy onion, green onion, and bacon topping adds crunch.
- Gravy Glory: homemade or elevated jarred for comforting.
- Infused Liquids: Add aromatics for depth.
