How to Prepare Instant Mashed Potatoes Using a Stove or Microwave

Simple directions for making the best boxed mashed potatoes

Co-authored by Luke Smith, MFA

Last Updated: February 15, 2023 References Tested

Ingredients

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Using the Stove Top

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Using the Microwave

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Trying Variations

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Video

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Expert Q&A

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Things You'll Need

ARTICLE

VIDEO

Traditional mashed potatoes can be a chore with all that peeling, boiling, dicing, and mashing you have to do. Thankfully, instant mashed potato mixes deliver creamy, buttery, potato-ey goodness to the table in just minutes. They’re a cinch to prepare, and every bit as tasty. We’ll show you how to make them on a stove top or in the microwave. Then, we’ll give you some pro tips on how to add some pizazz and make a restaurant-quality dish out of an off-the-shelf mix.

Things You Should Know

Bring water, salt, and butter to a boil on the stove top, then remove the pot from the heat and stir in the instant mashed potato mix.
Heat water, milk, salt, and butter in the microwave for 3 minutes, then stir in the instant mashed potato mix.
Substitute the water with chicken or vegetable stock for a richer flavor. Add sour cream or yogurt for added tanginess.
Sprinkle cheese, breadcrumbs, or chives over the finished potatoes for a more exciting and flavorful dish.

Ingredients

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

Makes 3 servings

Method 1

Method 1 of 3:

Using the Stove Top

1
Add the water, salt, and butter into a pot. Set a 1 US qt (0.95 L) pot on the stove and pour 1 c (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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- These ingredients make 3 servings. Consult the ingredients chart on your instant potatoes package to determine how much of each ingredient to use for a larger or smaller serving.
- For a more flavorful dish, substitute water for an equal amount of vegetable or chicken stock.^{[2]
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2
Bring the water to a boil. Turn the heat to medium-high and bring the mixture to a boil. Give it a couple stirs to combine the melting butter with the water.^{[3]
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3
Turn off the heat and stir in 0.5 cups (120 mL) of milk. Once the water is boiling, take the pot off the burner and pour in the milk. If you don't want to use milk, substitute it with an equal amount of chicken stock, vegetable stock, or water.^{[4]
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- Alternatively, substitute the milk with an equal amount of sour cream, Greek yogurt, or buttermilk for a little extra tang.
4
Stir in the instant potato mix and let it stand for 1 minute. Measure and pour 1 cup (60 g) of instant potato flakes into the pot. With a fork or a wooden spoon, stir the instant potatoes until they’re just mixed, about 10-20 seconds, so they absorb the liquid. Let the mixture rest for about 1 minute to fully hydrate and expand.^{[5]
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5
Fluff the instant mashed potatoes with a fork and serve them. Use a fork to gently stir the mashed potatoes a bit more, adding volume and texture. Then serve the mashed potatoes immediately, while they’re still warm.^{[6]
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- Store leftover instant mashed potatoes in an airtight container in the refrigerator for up to 5 days, and reheat them later to enjoy as leftovers.

Method 2

Method 2 of 3:

Using the Microwave

1
Combine the water, milk, salt, and butter in a microwave-safe bowl. Pour 1 c (240 mL) of water and 0.5 c (120 mL) of milk into a large microwave-safe bowl. Stir in 1/4 teaspoon (1 g) of salt and 1 1/2 tablespoons (21 g) of butter or margarine.^{[7]
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- Substitute the milk with chicken stock, vegetable stock, or extra water for a dairy-free option.
- These measurements make 3 servings of mashed potatoes. Check the measurements chart on the package for amounts for additional or fewer servings.
2
Microwave the mixture for 2 1/2 to 3 minutes. Cover the bowl with a loose lid or a paper towel to prevent a mess. Place the bowl in the microwave and heat the mixture on high power for 2 1/2 to 3 minutes.^{[8]
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Stir in 1 cup (60 g) of instant potato mix and serve. Use oven mitts to carefully take the hot bowl out of the microwave. Take the lid off of the bowl and use a fork to stir in the mashed potato flakes until they’re thoroughly incorporated and fluffy. Serve them while they're still hot.^{[9]
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- Transfer any leftovers to an airtight container and refrigerate them for up to 5 days.
- If your mashed potatoes are a bit too runny, thicken them with a dash of cornstarch or potato starch.

Method 3

Method 3 of 3:

Trying Variations

1
Add 1/2 teaspoon (1.5 g) of garlic powder for a savory twist. For a richer flavor, add a dash of garlic powder to the water before you heat it. Avoid using fresh, minced garlic, since it may cook unevenly and won't dissolve as well as powdered garlic.^{[10]
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- Alternatively, roast a couple of garlic cloves and mash them into the potatoes.^{[11]
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  Research source} The roast garlic will more easily incorporate than raw, minced garlic.
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.^{[12]
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- Alternatively, use the same amount of plain yogurt or a few spoonfuls of cream cheese.
3
Replace the water with heavy cream or whole milk. Instead of heating water, use half and half or whole or evaporated milk. These will give a creamier taste and smoother texture, since the fat will help bind the instant potato flakes.^{[13]
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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. Additionally, mix in fresh chopped chives or parsley for a loaded baked potato flavor.^{[14]
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- Sprinkle breadcrumbs on the top and broil the potatoes in a casserole dish in the oven for 3-5 minutes for a crunchy finish.^{[15]
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Expert 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

Can you keep prepared instant potatoes warm in crock pot?

wikiHow Staff Editor
Staff Answer
This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

wikiHow Staff Editor

Staff Answer

Yes, you can! Set the crock pot to low heat and let the potatoes warm for up to a few hours, but no longer.
Question

They are too thin. How can you make them thick?

wikiHow Staff Editor
Staff Answer
This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

wikiHow Staff Editor

Staff Answer

Add a dash of starch, like cornstarch or potato starch, to thicken up runny mashed potatoes.