How to Make Instant Mashed Potatoes

Co-authored by Jessica Gibson

Last Updated: March 17, 2022 References Tested

Instant potato flakes take a lot of the work out of preparing mashed potatoes. Decide if you'd like to make them in a pot on the stove or heat them in a bowl in the microwave. If using the stove, you'll need to heat water, butter, salt and milk before mixing in your instant potato flakes. Fluff or whip the instant mashed potatoes with a fork before you serve them. Consider stirring in sour cream, garlic powder, cheese, or herbs for extra flavor.

Ingredients

1 cup (240 ml) water
1/4 teaspoon (1 g) salt
1 1/2 tablespoons (21 g) butter or margarine
1/2 cup (120 ml) milk, chicken stock, vegetable stock or water
1 cup (60 g) instant potato flakes

Makes 3 servings

Method 1

Method 1 of 3:

Using the Stove Top

1
Measure the water, salt, and butter into a pot. Set a one-quart (0.9 liter) pot on the stove and pour 1 cup (240 ml) of water into it. Stir in 1/4 teaspoon (1 g) of salt and 1 1/2 tablespoons (21 g) of butter or margarine.^{[1]
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2
Bring the water to a boil. Turn the heat on to medium-high and bring the mixture to a boil. The butter should melt and combine with the water.^{[2]
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3
Turn off the heat and stir in the milk. If you don't want to use the 1/2 cup (120 ml) of milk, you could stir in chicken stock, vegetable stock, or water.^{[3]
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4
Stir in the instant potato flakes and let them stand for 30 seconds. Measure 1 cup (60 g) of instant potato flakes into the pot. Stir the instant potatoes well so they absorb the liquid. Rest the instant potatoes for about 30 seconds to fully hydrate and expand.^{[4]
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5
Fluff the instant mashed potatoes and serve them. Take a fork and gently fluff or whip the mashed potatoes. Divide the mashed potatoes into three portions and serve them immediately.^{[5]
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- You can store leftover instant mashed potatoes in an airtight container in the refrigerator for three to five days.

Method 2

Method 2 of 3:

Using the Microwave

1
Measure the water, salt, butter, and milk into a bowl. Get out a medium-sized microwave-safe bowl and pour 1 cup (240 ml) of water and 1/2 cup (120 ml) of milk into it. Stir in 1/4 teaspoon (1 g) of salt and 1 1/2 tablespoons (21 g) of butter or margarine.^{[6]
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- If you don't want to use milk, you could substitute chicken stock, vegetable stock, or extra water.
2
Stir in the potato flakes. Measure 1 cup (60 g) of instant potato flakes into the bowl and stir them into the liquids until they're just absorbed. Put a lid on the bowl.^{[7]
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- If you don't have a lid for the bowl, you can cover it with a microwave-safe plate that fits over the bowl.
3
Microwave the instant mashed potatoes for 2 1/2 to 3 minutes. Put the bowl in the microwave and microwave the instant mashed potatoes on full power for 2 1/2 to 3 minutes.^{[8]
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4
Stir and serve the instant mashed potatoes. Use oven mitts to carefully take the hot bowl of instant mashed potatoes out of the microwave. Take the lid off of the bowl and use a fork to stir the mashed potatoes. Serve them while they're still hot.^{[9]
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- Transfer any leftovers to an airtight container and refrigerate them. You'll need to use them within three to five days.

Method 3

Method 3 of 3:

Trying Variations

1
Include garlic powder. For a savory flavor, add 1/2 teaspoon (1.5 g) of garlic powder to the water before you heat it. Avoid using fresh, minced garlic since these may cook unevenly and won't dissolve as well as powdered garlic.^{[10]
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2
Stir a little sour cream into the instant mashed potatoes. Once the instant mashed potatoes have finished cooking on the stove or in the microwave, stir in 1/3 cup (230 g) of sour cream. It will give the instant mashed potatoes a rich, creamy flavor and texture.^{[11]
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- You can also use plain yogurt or a few spoonfuls of cream cheese.
3
Replace the water with a richer dairy product. Instead of heating water, use half and half or evaporated milk. These will give a creamier taste and smoother texture since the fat will help bind the instant potato flakes.^{[12]
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4
Top the instant mashed potatoes with cheese and herbs. Sprinkle a generous handful of shredded cheddar cheese, grated parmesan, or blue cheese crumbles. You can also mix in fresh chopped chives or parsley for a loaded baked potato flavor.^{[13]
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Community Q&A

Question

How do you refresh leftover mashed potatoes?

Ollie George Cigliano
Private Chef & Food Educator
Ollie George Cigliano is a Private Chef, Food Educator, and Owner of Ollie George Cooks, based in Long Beach, California. With over 20 years of experience, she specializes in utilizing fresh, fun ingredients and mixing traditional and innovative cooking techniques. Ollie George holds a BA in Comparative Literature from The University of California, Berkeley, and a Nutrition and Healthy Living Certificate from eCornell University.

Ollie George Cigliano

Private Chef & Food Educator

Expert Answer

Move the potatoes to a baking dish and spread to a single, even layer to minimize drying out and allow them to warm faster. To compensate for the unavoidable loss of moisture, add more cream, sour cream, and butter — you can also refresh them with half and half or a nutrient dense broth if you're wanting to add more moisture with less fat.
Question

How long will this take for both methods?

Community Answer

For the sovetop method, it will take anywhere from three to five minutes, depending on how quickly it takes to boil water and that's dependent upon how high of heat used. For the microwave method, about two-point-five to three minutes as per this article, but the power of one's microwave will dictate the actual time.
Question

Want use 16oz bag of instant potatoes. How much milk and water do I use?

Community Answer

For 16 oz, you can use close to a liter of milk. The water can be 4 times the potatoes. i.e., about 256 ml, or 1/4 the milk.