Lefse (Easy Instant Mashed Potato Version) Recipe | CDKitchen (2024)

FAQs

Should you use milk instead of water for instant mashed potatoes? ›

Most instant potato varieties call for you to combine the potatoes with water, but if you want your potatoes to taste a bit more indulgent, use milk instead. Whole milk will yield delightfully rich potatoes, but 2 percent milk works well too.

Then, prepare the potatoes: Bring 1¼ cups water to boil in a small saucepan. Once bubbling away, remove from heat, add 1 cup instant mashed potatoes (2 oz.), and gently fluff with a fork.

Those same add-ins—chopped fresh herbs like chives or parsley, chopped cooked bacon, crumbled blue cheese, roasted garlic cloves and so on—will enhance the instant variety as well. Butter (not margarine) is a must, as is sour cream. Instant potatoes offer a couple of additional variables for you to play with.

Boil the water and then add in the butter and salt. Once you remove your pan from the heat, add the cold milk and potato flakes and stir gently. Fluff your homemade mashed potato flakes with a fork and let sit for a few moments to thicken before serving.

Adding parmesan will give your spuds a slightly sharp umami flavor. Aged cheddar cheese can have quite a nip to it but can produce an ooey-gooey stretchy mashed potato with a sharp flavor. Crème fraîche is another lighter option that is a cross between a solid and a liquid. It has a fresh cream flavor.

Instant mashed potatoes are convenient for busy food establishments like KFC — the only thing employees need to do is add water and mix. The peeling, cooking, and mashing, has already been done. The downside to instant mashed potatoes is that they aren't as fluffy and tend to be bland.

Instant mashed potatoes are potatoes that have been through an industrial process of cooking, mashing and dehydrating to yield a packaged convenience food that can be reconstituted by adding hot water or milk, producing an approximation of mashed potatoes.

Add cold water to fill-line in cup. Stir thoroughly to moisten all potatoes. Microwave uncovered on HIGH for 1 1/2 minutes. CAUTION: Cup and contents will be very hot!

Note: For a creamier mashed potato, stir in additional hot water or milk. Less salt can be added if desired. Note: All microwaves vary and heating times may have to be adjusted. Combine water, salt, and margarine* according to chart below in microwave-safe serving bowl.

Add Oil, Margarine and Milk

Drizzling in a little of either oil in makes a great substitute for butter in mashed potatoes. Though oil is healthier, it is even higher in calories than butter, however, so take care if you are weight-watching. A tablespoon of olive oil has 118 calories according to the USDA.

Why do restaurant mashed potatoes taste better? ›

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.

When potatoes are mashed, starch is released. The more you work the potatoes, the more starch gets released. When too much starch gets released, the potatoes become gummy, gluey, and unappetizing.

I've done some garlic and cheese. Anything on the stuffed potato menu. Bacon, sour cream, onions, green onions, really great butter, chicken fixins has always done me good.

Note: For a creamier mashed potato, stir in additional hot water or milk. Less salt can be added if desired. Note: All microwaves vary and heating times may have to be adjusted. Combine water, salt, and margarine* according to chart below in microwave-safe serving bowl.

Heat water, milk and margarine* according to the chart below in a sauce pan to a boil. Remove from heat and stir in Idahoan REAL Premium. Let stand one minute. Mix with fork and serve.

When making mashed potatoes, which is better, milk or water? Milk! Water will thin them too much and kill any flavour added. Stock can be used if you want to use half the amount of milk/cream the recipe calls for.

If they're dry, you could add milk and butter. If you prefer something richer, you could use half 'n half or even heavy whipping cream if you like it extremely rich. You could add chopped garlic for garlic mashed potatoes. You could also add shredded cheddar cheese for cheesy potatoes.