Ingredients (~6 servings)
- 2 1/2 cups water
- 1/4 cup unsalted butter
- 1 tsp Diamond Crystal kosher salt
- 1/2 tsp garlic powder
- 1 cup cold whole milk
- 1/2 cup sour cream
- 2 2/3 cups instant potato flakes (plus extra if needed)
- Ground black pepper
- Chopped chives or other herbs
Measure Everything Out First
This recipe moves fast so have everything measured and ready to go.
The potatoes will go from liquid to thick in about 90 seconds once you add the flakes.
Bring Water to a Boil and Add the Butter, 1 tsp Salt, and 1/2 tsp Garlic Powder
Use a medium saucepan for this.
Stir until the 1/4 cup butter melts completely; Once melted, pull the pan off the heat.
Stir in the 1 Cup Milk and 1/2 Cup Sour Cream
The sour cream will clump at first but keep stirring until everything is smooth and liquefied.
The mixture should look uniform with no lumps of sour cream floating around.
Add the 2 2/3 Cups Potato Flakes and Stir Briefly
Just stir enough to moisten all the flakes and get them submerged in the liquid.
Don’t over-stir here – you’re not trying to make them smooth yet.
Let everything sit undisturbed for 60-90 seconds so the flakes can absorb the liquid and thicken up.
After sitting, stir briefly again and the mashed potatoes will come together.
Adjust Consistency If Needed
If the potatoes are thinner than you want after the initial rest, sprinkle in extra potato flakes 1 Tbsp at a time.
If they get too thick, add a drizzle of milk.
Use a fork to work in any extra flakes or milk – don’t over-stir or the potatoes will get gummy.
Serve with Black Pepper and Chives
Top with freshly cracked black pepper and chopped chives.
You could also add melted butter or gravy if you’re into that.
Better Instant Mashed Potatoes
Ingredients
Ingredients (~6 servings)
- 2 1/2 cups water
- 1/4 cup unsalted butter
- 1 tsp Diamond Crystal kosher salt
- 1/2 tsp garlic powder
- 1 cup cold whole milk
- 1/2 cup sour cream
- 2 2/3 cups instant potato flakes, plus extra if needed
- Ground black pepper
- Chopped chives or other herbs
Instructions
- Measure all ingredients before starting.
- Bring water to a boil in a medium saucepan with butter, salt, and garlic powder.
- Stir until butter melts completely, then remove from heat.
- Stir in milk and sour cream until smooth with no lumps.
- Add potato flakes and stir briefly until just moistened and submerged.
- Let sit undisturbed for 60-90 seconds to absorb liquid and thicken.
- Stir briefly again until potatoes come together.
- Add extra potato flakes 1 tablespoon at a time if too thin, or drizzle milk if too thick.
- Use a fork to work in any additions without over-stirring.
- Top with black pepper and chives before serving.