Food - Drink
The Canned Ingredient That Adds Texture To Instant Mashed Potatoes
By KATHERINE BECK
Inexpensive and versatile instant mashed potatoes can be made into potato cakes or used to thicken soups, but if you’re worried that plain old instant mashed potatoes won’t be good enough to put on the dinner table, there are ways to improve them. One secret ingredient can make instant mash taste a lot more like homemade.
While parsley and cheddar cheese may add flavor to a pan of instant mashed potatoes, it’s still hard to disguise that they came from a box of dried, finely-milled potato flakes because of their uniform smoothness. This can be remedied by adding a can of new potatoes to achieve just the right amount of toothsome texture.
The Spruce Eats says to cook canned new potatoes in a pan with ¼ cup of milk after they have been drained and rinsed. Boil the potatoes and milk for a minute, mash them lightly, then incorporate them into the prepared instant mashed potatoes for convincing "homestyle" lumps and a richer body for only a little more effort.