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Better Instant Mashed Potatoes

Instant mashed potatoes usually suck but this version fixes that by adding butter, sour cream, and garlic powder to the mix. They're ready in under 15 minutes and taste way better than the box instructions.
prep time5 minutes
cook time10 minutes
total time15 minutes
Print Recipe

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.

Notes

Potatoes thicken quickly once flakes are added, so have everything ready. Avoid over-stirring or potatoes will become gummy.