Prep 3 mins
Cook 5 mins
I've never been a fan of instant mashed potatoes and didn't think I'd ever taste any that are better than homemade---until I made these! Save yourself the time and try them!
- In saucepan, combine chicken broth and butter.
- Heat to a boil; remove from heat.
- Add heavy whipping cream and then gently stir in potato flakes. That's it!
I have tried this but it is even better if you add mayonnaise instead of the cream! Yummo!
We cannot get good potatoes here so we have resorted to using instant when the need for mashed potatoes strikes. I have never tired it with chicken broth (what a good idea!), but have used the same ingredients as you have listed. I have used cream cheese too when I was out of cream.
This is a great base recipe! I decided to give it a shot since I didn't feel like going to the store, and I had a roast in the slow cooker that needed a side dish for all that yummy gravy! It definitely improved the potatoes and I couldn't taste the "instant" flavor anymore. I went on to add salt and pepper, garlic and onion powder, parsley flakes, half cup of light sour cream, and more potato flakes to reach the right consistency. I have "Idahoan" brand flakes since they are easy to find here in Washington state, and they taste much better than other brands. The hubby who HATES instant potatoes almost died of happiness when he tried these, so four thumbs up at this house!