Instant Mashed Potatoes

[roncraven]

Just as background: I'm 65 years old, live alone, enjoy collecting recipes,and cooking, but I will jump on a shortcut in a flash as long as it doesn't make too much of a difference in the end result.

I know! I know! "Instant" anything ruffles a lot of feathers, and instant mashed potatoes are considered to be a cardinal sin. Since Food.com does have a group of recipes using instant potatoes, I was wondering if the instant variety can usually be substituted for "leftover" mashed potatoes. I use the Idahoan brand, and I vary the box instructions so I constantly get potatoes that are very, very close, both in taste and consistancy to real mashed potatoes. (I can hear the boo's now!)

I hate wasting my time, and food, preparing something that is doomed to failure. OK, I'm lazy, too. I simply don't want to fix a giant tub of real mashed potatoes, just so that I'll have some leftovers. That's why I'm hoping someone can give me a yea or nay, or at least a well informed "chances are....". If I do try this, is there any way I should alter or adjust the recipes?

Any advice I get will be greatfully appreciated. This is about the third or fourth time I've turned to Food.com for help, and you always give me good advice. Not always what I want to hear, but I know I can depend on what you tell me. In advance, thanks again!!

[duonyte]

I use them all the time - the flakes in bread dough to help improve moisture or as a component ingredient if I have no fresh potatoes, not enough time to cook the potatoes, or need just a small amount so that cooking from fresh does not make sense.

The one thing to watch for is whether the recipe calls for prepared mashed potatoes (ie with butter and milk or whatever you like in them), or just cooked a mashed potatoes.

Nothing wrong with using quality shortcuts.

[roncraven]

Good Grief!! 24 minutes!! You answered my question in 24 minutes. Most impressive! Years from now, we'll be sitting around the campfire singing about this.

Thanks for the information. Like I said, I really enjoy cooking and trying new foods, but really hate wasting anything. Help like yours can save me a lot of grief. Thanks again for the answer, and the speed of your reply deserves many, many bonus points.

[Chicagoland Chef du Jour]

I keep them on hand to thicken recipes, Split Pea soup comes to mind.

I love a good shortcut!

BTW, you made me laugh. Too cute to think that we don't all have a (recipe shortcut) ace in the hole!

[Rit]

Nothing wrong with shortcuts in my book when you can.
I have a Sheppard's Pie type recipe that calls for mashed potatoes on the top and I use that brand also. Turns out just fine.
I agree with one poster that it depends on what recipe you are making with them.
I too will sometimes thicken a soup with them. I have done it with green chili as well.
Actually, if someone is clever enough to come up with shortcuts that turn out really good "Why not?" I say more power to them and maybe consider sharing!

[roncraven]

Many thanks, Rit to you and Chicagoland. I started collecting recipes from online about a year ago, after I retired. I have a little over 400, now, stashed on my hard-drive, the cloud, and DVDs. (I make a lot of copies. Too many crashed computers in my life!) I always figured that I'd never try to make even 10% of them. All of you letting me know that fudgeing is acceptable (Nay, expected) has opened up another 10% or more.

Fortunately, even at 65, my health is great, I'm far from over weight, and have lots of time to kill. I now hear a long line of calories knocking at my door. Hot dog!!

One of the chefs on Food.com said that it's OK to play around with recipes. She described them as being "suggestions" not "commandments"! Thanks to you guys, I finally understand how far these suggestions can be stretched without having fingers pointed at you.

One thing I still don't agree with, is how recipe reviewers can change 3 or 4 ingredients or steps, then give it only one or two stars claiming that it was"dissappointing" or "didn't work"! If I leave something out or take a shortcut, and it doesn't work, then it's my problem, not yours. Your ability to read these and not fire back replies, pointing out to these people that they are twits (and I'm being kind) amazes me.

Oops! I'm drifting again! A problem that comes with the years. I just wanted to thank all of you for taking the time to help. As Bob Dylan (my hero) once said, "When you stop being born, you start dieing." You've helped to be born into the world of a happy cook. Off to the grocery store!!

[Chocolatl]

Another thing that instant potatoes are good for is coating oven-fried chicken or fish.

[Rit]

Chocolatl wrote:
Another thing that instant potatoes are good for is coating oven-fried chicken or fish.

Really? Interesting. Do you dip them in something first and then fry or bake them? Do you season them and if so with what?

[Chicagoland Chef du Jour]

roncraven wrote:
Many thanks, Rit to you and Chicagoland.

One thing I still don't agree with, is how recipe reviewers can change 3 or 4 ingredients or steps, then give it only one or two stars claiming that it was"dissappointing" or "didn't work"! If I leave something out or take a shortcut, and it doesn't work, then it's my problem, not yours. Your ability to read these and not fire back replies, pointing out to these people that they are twits (and I'm being kind) amazes me.

NO kidding!

Roncraven, we're gonna get along great!


I love this site. It's my "go to" recipe finder. I rarely look at a cookbook any more.
Also, a very helpful community. Got a question? We got plenty of answers!

Oh, and by the way, 65 isn't that old ( I am married to a 61 y/o man)..... yep you guessed it, I married a VERY old man! HA!

I love the you are cooking and enjoying the process. I learn something new here , every day.

WELCOME!