Instant Mashed Potatoes That are Better Than Homemade!
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!
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!
- Carbohydrate 16.6567562500018 g
- Cholesterol 342.468229173207 mg
- Fat 72.9644072941341 g
- Fiber 1.31999998092651 g
- Protein 78.0891302083592 g
- Saturated Fat 24.7556286126738 g
- Serving Size 1 1 serving(s) (451g)
- Sodium 353.582222239745 mg
- Sugar 15.3367562690753 g
- Trans Fat 5.94056090295051 g
- Calories 1053 calories
Step-by-step
- 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!
Liquid Architecture and Temperature Control
Reconstituting dehydrated starches requires deliberate liquid selection because plain water yields bland results. Substituting chicken broth introduces savory amino acids directly into the granule matrix before absorption occurs. Bring the broth and butter mixture to a rolling boil at 212 degrees Fahrenheit, then immediately remove the saucepan from the heat source to prevent scorching the dairy solids added subsequently.
Fat Ratios and Starch Hydration
Heavy whipping cream contains approximately 36 to 40 percent milkfat, coating the starch molecules individually to inhibit gummy texture formation. Gentle stirring matters because aggressive mechanical action ruptures the delicate dehydrated cells, releasing excess amylose and creating a glue-like consistency instead of a smooth purée. Incorporate the potato flakes gradually using a silicone spatula rather than a wire whisk to maintain a light mouthfeel.
Modifications and Ingredient Consequences
Altering the liquid base requires accounting for sodium levels, as canned broths typically contain up to 860 milligrams of sodium per cup. Swapping heavy cream for whole milk reduces the fat content significantly, resulting in a thinner final product that may require an extra tablespoon of butter to compensate for the lost viscosity. Store any leftovers in an airtight container in the refrigerator for up to three days, reheating gently over low heat with an additional splash of broth to restore moisture.
