Instant mashed potatoes are a popular convenience food that allows you to quickly prepare mashed potatoes by just adding hot water. But what exactly is in those dried potato flakes that magically turn into fluffy mashed spuds? Here’s a deeper look at the key ingredients that go into making instant mashed potatoes.
Potatoes
The main ingredient in instant mashed potatoes is potato flakes or potato granules. To make these, real potatoes are cooked, mashed, and drum dried into flakes or granules. This process removes the moisture from the potatoes so they can be rehydrated later by adding hot water or milk. The drying process concentrates the potato flavor and also allows the potatoes to be shelf-stable.
Different brands may use different types of potatoes as their starting ingredient. Russet potatoes are commonly used because they have a fluffy texture when cooked and mashed. Some brands may also use potatoes with yellow, red, or purple flesh for added color and nutrients.
Dairy Ingredients
Many instant mashed potato mixes contain milk products like nonfat dry milk powder, whey powder, or buttermilk powder. These dairy ingredients help make the mashed potatoes creamier and richer in flavor. The proteins in the dairy powder also aid in binding the potatoes together and trapping in air bubbles, leading to a lighter, fluffier texture.
Some dairy-free instant mashed potato products use vegan creamers or thickeners like potato starch, tapioca starch, or xanthan gum instead of dairy ingredients. These alternatives help mimic the rich, creamy texture of milk and butter.
Fats and Oils
Small amounts of fats and oils may be added to instant mashed potatoes to boost their creaminess and mouthfeel. Ingredient lists may include vegetable oil, partially hydrogenated soybean oil, palm oil, or cottonseed oil. Some higher-end products also include real butter or cream for extra richness.
The fats coat the potato flakes to help prevent lumping when the potatoes are reconstituted with hot liquid. They also carry and blend the potato flavors more evenly throughout each bite.
Seasonings and Flavors
What’s mashed potatoes without a little salt and pepper? Instant potato mixes are seasoned with salt, pepper, and spices like garlic powder, onion powder, paprika, dried parsley, and chives. This seasoning mimics the herbs and seasonings you would add if making mashed potatoes from scratch.
Some flavored varieties may also include cheddar cheese powder, bacon bits, jalapeno powder, or other ingredients to give them more exciting flavors. The potato flakes help distribute the seasonings evenly in each creamy, comforting bite.
Preservatives and Stabilizers
Small amounts of preservatives and stabilizers are necessary in instant mashed potatoes to preserve freshness and prevent spoilage during storage. Common preservatives include sodium acid pyrophosphate, citric acid, sodium bisulfite, BHT, and calcium propionate. These inhibit mold, bacteria, and other pathogens.
Stabilizers like sodium phosphate, yellow 5, and yellow 6 help maintain a consistent texture and prevent moisture loss during the dried potato’s shelf life. Carrageenan is also sometimes added to create a smooth, creamy texture when the potatoes are prepared.
Vitamins and Minerals
Since the drying process concentrates the potato’s natural nutrients, instant mashed potatoes can actually contain more vitamins and minerals per serving compared to fresh mashed potatoes. Some brands also voluntarily fortify their instant potatoes with extra vitamins and minerals like iron, niacin, vitamin B6, vitamin C, and vitamin D to boost their nutritional value.
Water
The key ingredient you provide to complete instant mashed potatoes is simple water. Hot water hydrates the dried potato flakes and turns them back into creamy mashed potatoes. Some people prefer using milk for extra creaminess and richness.
Follow the package instructions for the correct ratio of potato flakes to hot liquid. Using the right amount of water is crucial to achieve the proper moist, fluffy texture when preparing instant mashed potatoes.
Conclusion
While instant mashed potatoes may seem like potato magic, they’re made by simply dehydrating real mashed spuds along with some added dairy, oils, seasonings, and preservatives. The dried potato flakes allow for convenient storage and preparation. By controlling the ingredients and process, food scientists have mastered the formula for light, creamy instant mashed potatoes in just minutes with the addition of hot water or milk. So next time you whip up this handy side dish, you’ll know the secrets behind the flakes.
Nutrition Information
Here is a nutrition comparison between homemade mashed potatoes and a typical instant mashed potato product (data per 1 cup prepared serving):
| Nutrient | Homemade | Instant |
|---|---|---|
| Calories | 220 | 130 |
| Total Fat | 10g | 3g |
| Sodium | 15mg | 560mg |
| Total Carbs | 30g | 28g |
| Dietary Fiber | 2g | 3g |
| Protein | 4g | 3g |
| Calcium | 35mg | 20mg |
| Iron | 1mg | 2mg |
As shown, instant mashed potatoes are lower in calories, fat, and protein compared to homemade. They are higher in sodium due to added salt and preservatives. Instant mashed potatoes also contain more fiber, iron, and in some cases calcium, thanks to added fortification.
Common Brands
Here are some of the most popular brands of instant mashed potatoes, with a look at their key features:
Idahoan
– Made from 100% Idaho russet potatoes
– Various flavors like butter, cheddar cheese, roasted garlic
– Offer reduced sodium and fat-free versions
– koshe, gluten-free options available
Betty Crocker
– Use Russet and Yukon Gold potatoes
– Fluffy, pillowy texture
– Assorted seasonings and flavors
– Specialty variations like cheesy hash browns, southwest mashed
Knorr
– Made in Germany from quality Bintje potatoes
– Wide selection of international flavor mixes
– Contains real milk and butter
– Provides 80% of daily vitamin C per serving
Hungry Jack
– Made with 100% Idaho Potatoes
– Buttery homestyle and garlic & herb flavors
– Provides 45% DV of vitamin C
– Gluten free
Storage and Shelf Life
Instant mashed potatoes have an extended shelf life since all the moisture is removed. Here are some tips for proper storage:
- Store unopened package in a cool, dry place away from heat, light, and moisture.
- After opening, reseal package tightly and store in a sealed container or bag.
- Avoid temperature extremes like high heat or freezing.
- Check package for best by date, which is typically 1-2 years from production.
- Properly stored, instant mashed potatoes can stay fresh and usable for 1-2 years past their best by date.
- Discard if product has an off odor, flavor, or appearance.
The low moisture content prevents microbial growth and slows down chemical reactions that lead to spoilage. With proper dry storage, instant mashed potatoes can conveniently stay good for extended periods of time. Be sure to give the package a sniff and look to check for any signs of staleness or deterioration before use.
Preparation Tips
Follow these tips for fluffy, creamy instant mashed potatoes every time:
- Use a tall vessel instead of wide pan when mixing. This allows more air to incorporate.
- Heat liquid to a rolling boil before adding to potatoes.
- Gradually sprinkle potatoes into boiling water while whisking vigorously.
- Let sit 1-2 minutes then whisk again until smooth and creamy.
- For thicker potatoes, use less liquid. For thinner, use more liquid.
- Stir in butter, milk, or other mix-ins after potatoes have thickened.
- Season to taste with extra salt, pepper, herbs as desired.
Starting with sufficiently hot liquid and constantly whisking is key to prevent clumping or pastiness. Letting the potatoes rest allows them to fully hydrate before final mixing. Adjust liquid for your preferred consistency and load up on toppings for the ultimate instant mashed potatoes!
How to Make Your Own
It’s easy to make DIY instant mashed potatoes at home with just a few simple steps:
- Cook potatoes until very soft (use russets or Yukon golds). Drain and return to pot.
- Mash potatoes until smooth, adding butter, milk, and any seasonings.
- Spread mashed potatoes in thin layer on parchment paper lined baking sheets.
- Dehydrate in 200°F oven for 4-6 hours, flipping halfway, until completely dried.
- Break up dried potato flakes and process into powder using food processor or blender.
- Store dried potato flakes in airtight container in cool, dry place for up to 1 month.
- To prepare, whisk 1/4-1/3 cup potato flakes into 1 cup boiling water or milk.
DIY instant mashed potatoes make a great shelf-stable homemade gift. Adjust seasonings to create fun flavored variations. Store in an airtight container away from moisture and heat for maximum freshness.
Common Uses
Instant mashed potatoes aren’t just a quick side dish – they can be used in all sorts of ways. Here are some popular ways to use instant mashed potatoes:
- Top with cheese, bacon, scallions for loaded mashed potatoes
- Stuff into peppers, tomatoes or mushroom caps for stuffed veggie dishes
- Make into mashed potato cakes or croquettes, then fry or bake
- Use as a top layer in shepherd’s pie or cottage pie
- Fold into ground meat as a binder for burgers or meatloaf
- Make into dumplings for chicken and dumplings stew
- Scoop onto plates and top with saucy stews or pot roasts
- Mix with herbs and shape into mini potato galettes
The quick-cooking convenience of instant mashed potatoes lends itself to all types of recipes beyond just a simple side dish. Feel free to get creative with unique baked dishes, snacks, appetizers and more.