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.

You can slightly improve the taste by adding seasoning like a pinch of salt or nutmeg, chopped herbs like chives, a knob of butter, a spoonful or two of crème fraîche or sour cream, use half milk instead of all-water, or maybe some grated cheese depending on the dish, but the texture still won't compare to homemade ...

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.

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.

Too much liquid: This is the most common reason. In the mashing process you may have added too much milk or broth. Boiled too long: Boiling your potatoes for too long can make them water-logged, which (you guessed it) can contribute to runny 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.

Note: For a creamier mashed potato, stir in additional hot water or milk. Less salt can be added if desired.

Rice the peeled, boiled potatoes, or put through a food mill. Mash the boiled potatoes a bit more with a fork. Spread the mash on fruit leather trays, begin dehydrating. By this point, the bowl with the combined batches of potato water should have settled and cleared.

Potatoes are cooked and mashed, then crushed by rollers on the surface of a drum. The mashed potato is fast-dried until its humidity reaches the desired level, then the layer of dried, mashed potato is scraped from the drum. This sheet is broken up by a mill sifter, and the resulting flakes are then packed.

How do you make potato powder? ›

Simply peel the potatoes, cook them and mash them. Then spread them out on dehydrator and dry for 12-20 hours. They take a long time! Run them through a blender to crush them (or go old fashioned with a pestle and mortar for a workout!.

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.

This absorptive property is what makes milk powder a great thickener for mashed potatoes. Mix it into your runny bowl of spuds so that it can soak up the extra moisture, resulting in the firm mash you desire. Put your runny mashed potatoes in a bowl and add the powdered milk bit by bit.

If your mashed potatoes are done too soon, they could cool or dry out before the meal. Start the potatoes during the last hour of cooking, when you start the gravy. If that's too much, keep mashed potatoes warm in a slow cooker. Stir in a little warm milk or butter for added moisture.

Add a Thickening Agent

This is the most common way to thicken mashed potatoes. You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well.