instant mashed potatoes

Homemade Gnocchi

potatoes

eggs

salt

all-purpose flour

Add the eggs and the salt to the potatoes and combine.

Then add the flour and mix until you achieve a soft dough.

Turn the dough out onto a floured surface and knead just until the dough ball is smooth. Then cut your dough into 8 equal pieces.

Working with one dough piece at a time, roll it out into a rope that’s about the same width as your thumb.

Use kitchen scissors or a knife to cut the rope into 1/2” to 3/4” pieces. Place the dough pieces on a piece of parchment paper that has been floured lightly.

To shape the gnocchi, hold your gnocchi board at a 45 degree angle and use your other hand to press a piece of dough onto it with your thumb. Gently drag your thumb down the board about an inch or so, and the dough should curl back around your thumb as you go, forming a little pocket.

Put the gnocchi back onto your floured parchment paper as you go.

Bring a large pot of water to a boil and add salt (about a half teaspoon or so.) Place your gnocchi gently into the boiling water, but don’t crowd them. They should all be able to sit on the surface of the water in a single layer.

Let your gnocchi cook until puffed and tender, about 4 minutes. Scoop them out of the pot with a strainer spoon or drain them into a colander.

Why put all that time and effort into making homemade mashed potatoes, when you can make instant mashed potatoes that taste just as good? A must-try recipe!

Instant Mashed Potatoes (That Taste Homemade)

chicken broth

salted butter

tsp salt

sour cream

potato flakes

Put the broth, butter, and salt into a small pot, and bring to a boil. As soon as the mixture starts to boil, remove from heat.

Add the sour cream and potato flakes, and mix with a fork. Make sure that all the flakes get moistened, then let them sit until all the liquid has been absorbed.

Makes 2 servings, but you can easily double or triple the recipe.

With a creamy texture and elevated taste, these better instant mashed potatoes can be on the table in under 15 minutes, making them a weeknight side dish win or speedy ingredient shortcut.

Better Instant Mashed Potatoes

water

unsalted butter

garlic powder

milk

sour cream (light is fine (see cream cheese substitute))

instant potato flakes (plus an extra sprinkle, if needed)

black pepper

chives (or other herbs)

Measure out and prep the ingredients before beginning as this recipe moves quickly.

Bring water to a boil in a small saucepan and add the butter, salt, and garlic powder. Stir until the butter melts, then remove the pan from the heat.

Stir in the milk and sour cream until liquefied.

Add the potato flakes and stir very briefly, just enough to moisten them all and submerge them in the liquid. Then let everything sit undisturbed for 60-90 seconds for the flakes to absorb the liquid and thicken, then briefly stir again as the mashed potatoes take shape.

If after letting the potatoes sit and briefly stirring you find they are thinner than you&#39;d like, sprinkle/stir in additional potato flakes about one tablespoon at a time until to your liking. If at any point the potatoes thicken up too much, stir in an extra drizzle of milk. Don&#39;t overstir the potatoes during this point - use a fork to work any extra flakes or milk in.

Serve with freshly cracked black pepper, chopped chives, melted butter, gravy, etc.

Top 3 instant mashed potatoes recipes from across the web

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Homemade Gnocchi

Instant Mashed Potatoes (That Taste...

Better Instant Mashed Potatoes

Top 3 instant mashed potatoes recipes from across the web

The most viewed instant mashed potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Gnocchi

Instant Mashed Potatoes (That Taste...

Better Instant Mashed Potatoes

The most viewed instant mashed potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine