4 Minute Mashed Potatoes
By
Rose Mary Mogan
@cookinginillinois
1
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.
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.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
6-8 depending on portion size
Prep:
5 Min
Cook:
5 Min
Method:
Stove Top
Ingredients
-
2 pkgidahoan instant loaded mashed potatoes
-
2 cliquid from canned vegetables
-
1 cmilk ( i used 1 %)
-
2-3pats butter
-
2 tspchopped chive
How to Make 4 Minute Mashed Potatoes
- 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.
- 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.
- Pour liquid and potatoes into a medium microwaveable bowl, stir to blend them microwave for 4 minutes.
- 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.
