Here's a great way to make very creamy and whipped mashed potatoes. The secret to really great potatoes is keeping the starch in them. When water from boiling the potatoes is drained the starch goes down the sink. Also, the only way to really make potatoes hold in salt is to boil them in salted water. So, here is my version of great mashed potatoes and it's easy....strange, but easy.

pinch tips: How to Peel Potatoes




30 Min


45 Min


5 lb
idaho or russet potatoes peeled and quartered
1 box
idahoan brand instant potato flakes (use only enough to get the consistancy you want)
1 Tbsp
minced garlic
enough water to cover potatoes

Directions Step-By-Step

Pour salt and garlic in water and add potatoes. MAKE SURE THE WATER JUST COVERS THE POTATOES. Boil until tender. Take a hand mixer and begin to beat the potatoes right in the water. They will be runny of course. Add the stick of butter and the instant potatoes just a little at a time because they puff up, and continue to beat until you have the consistancy you want. The more you beat the potatoes the creamier they become. Season with salt and pepper to taste. You should have a large pot of the creamiest whipped potatoes you ever tasted. The flavor is really good but if you are one to add sour cream, beat it in as the last ingredient.
NOTE: Perhaps you don't need enough potatoes to feed an army. I make these potatoes one time and put leftovers in zip lock bags and freeze. Then I thaw them out and open the bag and microwave them for other meals. Saves alot of time.
NOTE: If you like twice baked potatoes, these leftover potatoes can be used to add to the baked potatoes you're making to really fill them up more. Sometimes there's not enough potato to fill those skins up like you see in pictures.

About this Recipe

Course/Dish: Potatoes
Other Tag: Quick & Easy