Quick Answer: What Can You Substitute For Milk In Instant Mashed Potatoes?

Are potato flakes the same as instant mashed potatoes?

Sometimes called potato buds, instant mashed potato flakes are dehydrated cooked potatoes.

Reconstitute them with hot water or milk, and you’ve got mashed potatoes..

What ingredients are in instant mashed potatoes?

INGREDIENTS: Idaho® Potato Flakes, Monoglyceride, Freshness Preserved with: Sodium Acid Pyrophosphate, Sodium Bisulfite, Citric Acid, BHA. The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How much water do you need for instant mashed potatoes?

Ingredients1 cup (240 ml) water.1/4 teaspoon (1 g) salt.1 1/2 tablespoons (21 g) butter or margarine.1/2 cup (120 ml) milk, chicken stock, vegetable stock or water.1 cup (60 g) instant potato flakes.

What is the best alternative for butter?

In general, the following foods work best as butter replacements in cakes, muffins, cookies, brownies, and quick breads:Applesauce. Applesauce significantly reduces the calorie and fat content of baked goods. … Avocados. … Mashed bananas. … Greek yogurt. … Nut butters. … Pumpkin purée.

What can I use instead of milk in mashed potatoes?

Replace milk with any of the following:Cooking water from the potatoes – reserve it in a heatproof container such as a glass measureing cup when you drain the potatoes.Veggie or chicken stock.Unsweetened milk alternative.

Can you make instant mashed potatoes with cold water?

With experimentation we have found a way to retain the weight savings of dehydrated food in a no-cook manner. Many freeze-dried foods and other fast cooking foods can be reconstituted by soaking in cold water. Instant mashed potatoes, instant rice and couscous are the easiest starches to “cook” with the no-cook method.

Are instant mashed potatoes bad for you?

So, while instant mashed potatoes aren’t exactly a nutritional powerhouse, a box of plain instant mashed potatoes is a cheap, easy and fast meal without a lot of chemical additives, which will make you feel full. Instant mashed potatoes price is right too, and it is a good source for vitamin C and potassium.

How do you thicken instant mashed potatoes?

Cornstarch, flour, tapioca, powdered milk, or a hard cheese like Parmesan are all great ways to get your potatoes a little thicker. Don’t forget to sample your potatoes after adding your thickener so you can add more seasonings if needed!

What can I use if I don t have butter?

In this article, learn about a variety of butter alternatives for use in baking, cooking, and spreading.Olive oil. Share on Pinterest A person can use olive oil instead of butter when sautéing vegetables and meat. … Ghee. … Greek yogurt. … Avocado. … Pumpkin purée. … Mashed bananas. … Coconut oil. … Applesauce.More items…•

Can you make instant mashed potatoes without milk?

Just use half milk and half water. Also we like sour cream, it can be used with or without milk. Instant potatoes can be made with just water. … On the side or on top; butter, gravy, sour cream, parsley, or cheese.

Can you use milk in instant potatoes?

Milk: Milk adds to the richness of the potatoes. Use at least 2% milk, but preferably whole milk. Chicken broth: This adds a richer flavor than if you would just use water.

What can I use in place of butter for mashed potatoes?

What IS a good substitute for butter in mashed potatoes? Extra virgin olive oil. It’s adds a rich, buttery flavor to the potatoes …

What can I add to mashed potatoes for flavor?

Ingredients4 pounds red potatoes (about 12 medium), quartered.6 garlic cloves, peeled and thinly sliced.1/2 cup fat-free milk.1/2 cup reduced-fat sour cream.2 tablespoons butter, melted.2 tablespoons minced fresh parsley.1 to 2 tablespoons minced fresh thyme.2 to 3 teaspoons minced fresh rosemary.More items…

How does Jamie Oliver make mashed potatoes?

ULTIMATE MASHPeel the potatoes, chopping any larger ones so they’re all a similar size.Cook in a large pan of boiling salted water over a medium heat for 15 to 20 minutes, or until tender.Drain in a colander and leave to steam dry for a couple of minutes, then tip back into the pan and mash well.More items…•