Instant mashed potatoes have become a pantry staple for many home cooks due to their convenience and ease of preparation. Simply add hot water, milk or butter, and stir. But some potato purists argue that no instant potato product can ever compare to real homemade mashed potatoes. So what’s the truth? Are instant mashed potatoes a true substitute for homemade, or are they an inferior imposter unworthy of the name ‘mashed potatoes’? Let’s take a closer look.
What are instant mashed potatoes?
Instant mashed potatoes are potato flakes or powders made from real potatoes that have been cooked, mashed, dehydrated and ground into a fine consistency. To make instant mashed potatoes, you simply add hot water or milk and stir until the potato flakes hydrate and become creamy mashed potatoes. Some brands may also include other ingredients like dried milk, salt, vegetable oil or preservatives.
The main advantages of instant mashed potatoes are:
– Convenience – they can be prepared in just a few minutes with minimal effort. No peeling, chopping or boiling required.
– Long shelf life – dried potato flakes keep for months in the pantry.
– Portability – the lightweight potato flakes are easy to pack for camping trips, keep on hand for emergencies, etc.
– Consistent results – you get reliably smooth, lump-free mashed potatoes every time.
How are real homemade mashed potatoes made?
True homemade mashed potatoes start with fresh whole potatoes. Common varieties used include russet, Yukon gold or red potatoes. The potatoes are peeled, chopped and boiled until fork tender. Then they are thoroughly drained and mashed while still hot, traditionally with a masher or ricer. Butter, milk, cream and seasonings are added to achieve the desired smooth, creamy texture and flavor.
Making mashed potatoes from scratch takes more time, effort and dishes, but allows you to:
– Control the type and quality of potatoes used. Fresh potatoes have a superior flavor and texture.
– Customize the ingredients to your taste. Change types of dairy, seasonings, etc.
– Achieve the exact preferred texture – light and fluffy or dense and creamy.
– Make just the right amount needed for your meal, avoiding waste.
– Enjoy them freshly made for optimal flavor and temperature.
Nutritional comparison
The nutritional value of real mashed potatoes vs. instant can vary depending on the recipes compared. But in general:
Instant mashed potatoes typically contain:
– Less fiber, vitamin C and iron since the potato skins are removed during processing.
– More sodium from added salt or sodium acid pyrophosphate.
– Small amounts of added mono and diglycerides or preservatives.
– Fewer calories and carbs if prepared with water instead of milk and butter.
Homemade mashed potatoes usually boast:
– More fiber when skins are left on.
– Higher vitamin C and iron.
– No preservatives or additives.
– More natural potato flavor.
– Similar calories and carbs since most recipes include dairy.
This table compares the nutrition in 1 cup prepared instant potatoes vs. homemade:
| Nutrient | Instant – prepared with water | Homemade – with milk and butter |
|---|---|---|
| Calories | 120 | 220 |
| Fat | 0g | 12g |
| Carbs | 28g | 26g |
| Fiber | 1g | 2g |
| Sodium | 460mg | 250mg |
So instant mashed potatoes are not necessarily lower in calories or carbs compared to homemade. They do contain less sodium and fat when prepared with water instead of milk and butter. But they are lower in fiber without the potato skins.
Texture comparison
One of the biggest differences between homemade and instant mashed potatoes comes down to texture.
Well-made fresh mashed potatoes have a smoother, silkier mouthfeel thanks to the starch released from just-boiled potatoes. Over-processed instant flakes can come across as gluey or pasty.
However, higher quality instant brands do come close to replicating the lush texture of homemade mash. They achieve this with careful dehydration methods and added potato starches.
The convenience versions may be a bit thinner or less substantial. But they can still be creamy and fluffy when prepared properly.
Following package instructions is key for instant potatoes. Using the right ratio of flakes to hot liquid and vigorously stirring to reincorporate hydrated starch will get you the best results.
Flavor comparison
In terms of taste, freshly made mashed potatoes have a distinct rich, earthy potato flavor. The potatoes’ natural sugars have not been destroyed or diluted.
With instant mashed potatoes, some potato essence is lost in processing. Drying and regrinding the potatoes diminishes their just-cooked flavor. Any off flavors get concentrated.
To improve taste, many instant brands incorporate extra salt, dried dairy and natural or artificial flavorings. These boosters help approximate the complexity of just-boiled starchy potatoes and added butter or cream. But homemade mash still usually has a fresher, brighter potato taste.
Cost comparison
Price is one area where instant potatoes have a clear advantage. A typical box of potato flakes contains about 12 servings and costs just a few dollars.
Comparatively, fresh potatoes cost around $1-$3 per pound. It takes roughly 2 pounds of potatoes to yield 6 servings of mashed. So the homemade version ends up being perhaps 3-4 times more expensive per serving compared to instant.
However, potatoes are generally inexpensive overall. The price difference amounts to a dollar or two per meal. So for many cooks, the additional cost of fresh potatoes is worth it for the superior results.
How do restaurants make mashed potatoes?
Commercial kitchens require huge amounts of mashed potatoes. Peeling and boiling enough whole spuds every day would be an enormous task. For efficiency, most restaurants rely on instant potato products, reconstituted with milk and butter.
Dehydrated potato flakes allow kitchens to:
– Prepare just what they need, reducing waste.
– Free up prep time and labor for other tasks.
– Maintain consistency from batch to batch.
– Store unused portions easily.
Quality restaurants do take steps to make their instant mash taste fresher and less processed:
– Use higher-end potato granules made from whole potatoes, not flakes.
– Rehydrate thoroughly in hot milk or cream for richer flavor.
– Puree in a food processor for perfectly smooth texture.
– Fold in cold butter at the end for authentic taste.
– Season generously with salt, pepper and fresh herbs.
So while commercial mashed potatoes start from instant, they can still be quite delicious with the right techniques.
Does adding milk and butter make instant better?
Instant mashed potatoes will never be a perfect substitute for made-from-scratch. But adding butter, milk or cream can help elevate instant potatoes’ flavor and texture closer to homemade.
Dairy provides moisture, richness and the unctuous mouthfeel of great mashed potatoes. Milk’s natural sugars boost sweetness to balance the starches. Butter lends decadent creaminess and flavor.
For best results:
– Use whole milk or half and half, not water.
– Allow flakes to hydrate in hot dairy for a few minutes before stirring.
– Mash in several tablespoons of room temperature butter at the end.
– Finish with a pinch of salt and white or black pepper.
– For special occasions, fold in sour cream or cream cheese too.
The added fat and dairy flavors help mask any processed notes. With these tweaks, your instant mashed potatoes can be hearty, velvety and satisfying.
Tips for making instant mashed potatoes taste homemade
While instant spuds may never fully replicate fresh homemade mashed potatoes, you can still take steps to maximize their flavor and texture:
– Start with a high-quality instant potato brand without a lot of additives or preservatives.
– Use hot whole milk, half and half or cream instead of water.
– Allow potatoes to sit and rehydrate for 2-3 minutes after adding liquid before stirring.
– Mash with a masher or ricer rather than just stirring for a less gluey texture.
– Stir in room temperature butter, olive oil or sour cream at the end.
– Season well with salt, pepper, garlic powder, herbs, etc.
– Top with extras like cheese, crumbled bacon, scallions or roasted garlic.
– For casseroles or potato patties, combine half fresh mashed potatoes and half instant to boost flavor.
– Make ahead then gently reheat on the stovetop, adding more milk to loosen if needed.
Are there any tricks to making instant mashed potatoes taste fresh?
It’s hard for even the best instant mashed potatoes to truly taste like fresh homemade. But there are some preparation tricks that can help improve flavor and texture:
– **Rinse the potato flakes** before cooking to remove excess starch for a less gluey mouthfeel.
– **Rehydrate in hot milk or broth** instead of water for deeper flavor.
– **Allow to sit before stirring** so potatoes fully absorb the hot liquid.
– **Add lemony accents** like lemon zest, lemonpepper or a squeeze of juice to brighten flavor.
– **Fold in sharp cheddar** for a flavor and texture boost.
– **Top with caramelized onions** to complement the potatoes’ earthiness.
– **Stir with a fork or masher**, not spoon, for fluffier texture.
– **Finish with minced chives** to add a pop of color and freshness.
– **Incorporate some Greek yogurt** for extra richness and tang.
– **Grate in fresh nutmeg** for warmth and aroma.
While these won’t completely transform instant potatoes into homemade, they can help enhance the experience.
What instant mashed potato tricks and hacks do chefs recommend?
Professional chefs have a few secret tricks for making instant mashed potatoes taste great:
– **Simmer flakes in milk or cream** instead of just adding cold liquid. The hot dairy fully hydrates starch molecules for smoother texture.
– **Press potatoes through a fine mesh strainer** to remove any sliminess or glueyness.
– **Stir constantly** over low heat for 1-2 minutes to evaporate excess moisture.
– **Let potatoes rest for 5 minutes** off heat to allow starches to settle before adjusting consistency or seasoning.
– **Fold in room temperature butter** and shredded cheese at the end for richness.
– **Finish with sour cream** for tang and cooling contrast.
– **Add fresh snipped chives** right before serving. Their color and flavor makes potatoes seem fresher.
– **Mix in crumbled cooked bacon**. The crunch and smoky flavor pair perfectly with potatoes.
– **Top with caramelized onions** for sweetness and filled-out flavor.
– **Sprinkle with paprika** for savory aroma, subtle heat and appealing color.
Professional chefs have learned how to exploit instant potatoes’ strengths while working around their limitations. Follow their lead for the best-tasting mashed potatoes possible from a box or pouch.
What are the best brand of instant mashed potatoes?
The best brand of instant mashed potatoes produces fluffy, creamy potatoes with great potato flavor and no gluey or pasty texture. Top-rated instant potato picks include:
Idahoan Original Mashed Potatoes
– Made from 100% real Idaho potatoes
– Smooth, velvety texture
– Rich potato flavor
– No added flavors or preservatives
Betty Crocker Instant Mashed Potatoes
– Made with potato flakes and potato starch
– Fluffy, cloud-like texture
– Versatile plain flavor
– Low sodium formula
Knorr Mashed Potatoes
– Made in Canada from whole potatoes
– Nice and fluffy texture
– Great potato taste
– Also available in various flavors
Hormel Compleats Classic Mashed Potatoes
– Real Idaho potatoes, milk and butter
– Excellent creamy, smooth texture
– Tastes very close to homemade
– Microwavable bowls for convenience
Simply Potatoes Classic Mashed
– Whole potatoes, milk, butter
– Light and creamy texture
– Natural flavor and color
– Just add water formula
The most convincing instant mashed come from larger flakes made with whole potatoes, not potato starch or powders. Try a few brands to find your favorite.
What are the healthiest instant mashed potatoes?
When choosing healthy instant mashed potatoes, look for:
– Only **1-2 ingredients** – potato flakes or granules, maybe milk powder
– **No hydrogenated oils** or unhealthy fats
– **Low in sodium** – under 300mg per serving
– **No MSG, preservatives** or artificial flavors
– Brands that are **non-GMO and gluten-free**
– Options like **cauliflower mash** with added vegetables
Some of the healthiest instant potato products include:
Idahoan Low Fat Mashed Potatoes
– 70 calories per 1/2 cup
– 0g fat
– 15g carbs
– 2g protein
Simply Potatoes Reduced Fat Garlic & Herb
– 90 calories per 1/2 cup
– 1.5g fat
– 20g carbs
– 2g protein
Mashed Cauliflower by Green Giant
– 60 calories per 1/2 cup
– 2g fat
– 13g carbs
– 2g protein
Better Than Bouillon Mashed Potato Base
– 45 calories per 2 Tbsp
– 0g fat
– 11g carbs
– 1g protein
Look for low calorie, low carb, low sodium options made with whole foods for the healthiest instant mashed potatoes.
Conclusion
Instant mashed potatoes will never be able to perfectly replicate the taste and texture of homemade mashed potatoes prepared from fresh whole potatoes. However, with the right tricks like using hot dairy instead of water, letting them properly hydrate and folding in butter at the end, it is possible to produce a very enjoyable side dish from potato flakes or granules. While not exactly the same as homemade, modern instant mashed potatoes can be creamy, fluffy and satisfying in their own right. Just be sure to choose a high quality brand and follow preparation tips to get the best possible results. For ease on busy weeknights or to always have a backup side on hand, keeping a box of instant mashed in the pantry is a good strategy for many home cooks.