Instant Loaded Mashed Potatoes

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5 from 1 vote

Instant Loaded Mashed Potatoes

All the flavor of a loaded baked potato in the mashed version. Bacon bits, chives, sour cream, and plenty of butter!

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: American

Keyword: idaho instant potatoes recipe, idahoan mashed potatoes recipe, instant potato flakes recipes, Lent dinner recipes, Meatless meals for lent, Recipes for lent, recipes using instant mashed potatoes

Servings: servings

Calories: 26kcal

Equipment

1 medium saucepan
1 serving bowl
1 fork or whisk

Ingredients

2 cups water
1 4 oz. bag Idahoan® Loaded Baked Mashed Potatoes
1 - 2 Tbsp unsalted butter optional

Instructions

In your saucepan, bring 2 cups of water to a boil over medium-high heat.
While that's coming to a boil, in a serving bowl (that is microwave-safe or at least durable enough to take on boiling water), empty your instant mashed potatoes into the bowl and set aside.
Once your water's boiling, remove the saucepan from the heat and immediately AND carefully, pour the boiling water into the bowl with the potato flakes and mix thoroughly to allow the flakes to absorb all of the water. Add butter and allow the potatoes to sit for 1 minute, to set, and then serve and Enjoy!

Video

Notes

Storage Tips

Once fully cooled, you have two options. You can either:

Refrigerate: In an airtight container or resealable freezer bag, leftovers will last for up to 2 weeks. If you're approaching week 2, freeze to avoid food waste.
Freeze: In an airtight container or resealable freezer bag, leftovers will last ideally for up to 3 months (for quality freshness).

Reheating

In a hurry, you can use a microwave-safe dish and add a bit of liquid (broth, cream, or butter). On low power and constant stirring, you can bring them back to life.
You can also use the oven at 350 degrees for just about 10 minutes, covering and stirring so they don't dry out.

Nutrition