4 Minute Mashed Potatoes

Rose Mary Mogan

By
@cookinginillinois

In a hurry or just don't feel like cooking like I felt today. I tried something new today & we actually liked it.

I used the reserved liquid from canned vegetables to make my instant mashed potatoes, & they were really quite flavorful.

Added some butter & chive after the 4 minutes were up, & less liquid than was required by the directions, & I got a more firmer texture of potatoes, plus they were very flavorful & tasty from the green Bean & corn liquid. I had never done that before today, but will definitely save the reserve liquid the next time I make instant mashed potatoes.


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Comments:

Serves:

6-8 depending on portion size

Prep:

5 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

2 pkg
idahoan instant loaded mashed potatoes
2 c
liquid from canned vegetables
1 c
milk ( i used 1 %)
2-3
pats butter
2 tsp
chopped chive

Directions Step-By-Step

1
Add liquid from vegetables to a large measuring cup, I got 2 cups from 3 cans of vegetables. I used 2 green Beans & 1 can corn.
2
Then add enough milk to measure a total of 3 cups. The package calls for 4 cups of water, but I opted to use milk and liquid from the vegetables, and one cup less so the potatoes would be more firm in texture.
3
Pour liquid and potatoes into a medium microwaveable bowl, stir to blend them microwave for 4 minutes.
4
Remove from microwave, add butter and chive and stir to blend. Serve while still hot. Quick fast and easy, & very simple, and taste good too.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy