Instant Mashed Potatoes Are a Pantry NECESSITY
My hubby thinks I’m a food snob because I don’t like to eat instant mashed potatoes. I dunno…that choice just seems dumb when the real thing isn’t that tough to make. (Mind you, I don’t peel my spuds when boiling them for mashing, which I acknowledge makes the entire process easier.) But still…
ANYway, whether I’m a food snob or not, I will admit that instant spuds do have their place. So much so that I’ll even say they’re a pantry NECESSITY. And why? Consider all you can do with the processed version of one of God’s perfect foods (ideas I found on www.food-hacks.wonderhowto.com):
Crispy Fish Coating. A number of professional chefs (Mario Batali, for one) uses potato flakes or buds as a breading on tuna or sole. First, dip the fish in milk, then aggressively press it into a dish of the potato flakes, and finish with sauteing. According to tasters, the dish tastes like the fish are enclosed in a shell of crispy hash browns. (This is delicious on halibut and haddock as well, by the way.)
Make Fluffier Biscuits and Bread. Mashed potatoes create such a sweet, creamy taste, and fluffy texture in all things bread, wouldn’t you agree? So, it’s wonderful finding that instant mashed potatoes work just as well as boiling and mashing your own potatoes separately, and they're a lot less trouble. If you haven’t tried this idea, here’s a biscuit recipe that calls for instant mashed potatoes to get you started:
1/2 cup instant potato flakes
1 teaspoon sugar
2 tablespoons butter softened
1/2 cup hot water
1/3 cup cold water
3 cups prepared biscuit mix
Directions:
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Crazy Crunchy Onion Rings. For exceptional onion rings with a coating that crackles when you bite into them, simply combine panko (Japanese bread crumbs) with instant mashed potato flakes to coat your onions prior to frying. Make lots because everyone will want seconds.
Soup Thickener/Gravy. For lump-free gravy and velvety-smooth sauces, try making them with instant mashed potatoes. It’s so much easier than using cornstarch or flour. Here’s what you do: grind potato flakes in a food processor or coffee grinder beforehand to ensure smooth texture (or purée your gravy afterward).
Start with a teaspoon of instant mashed potatoes, stirring and incorporating them well, and then add from there if necessary. Remember, with cooking, as with life, it's easier to add than to subtract.
Meatloaf and Meatball Binder. Potato flakes are an excellent replacement for breadcrumbs or cracker crumbs in your favorite meatloaf and meatball recipes. This is an easy way to make them gluten-free, too.
And one last idea: Tender, Chewy Cookies. If you’re ever low on flour, but you want or need to make cookies, consider substituting a cup of instant mashed potatoes for a cup of flour in your recipe. The one tip successful cookie experimenters offer is to be sure to MELT your butter—don’t just use softened butter. The melted butter ensures your cookie dough won’t be overly crumbly. Folks say this method turns out a very tender and chewy cookie that melts in your mouth.
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ANYway, whether I’m a food snob or not, I will admit that instant spuds do have their place. So much so that I’ll even say they’re a pantry NECESSITY. And why? Consider all you can do with the processed version of one of God’s perfect foods (ideas I found on www.food-hacks.wonderhowto.com):
Crispy Fish Coating. A number of professional chefs (Mario Batali, for one) uses potato flakes or buds as a breading on tuna or sole. First, dip the fish in milk, then aggressively press it into a dish of the potato flakes, and finish with sauteing. According to tasters, the dish tastes like the fish are enclosed in a shell of crispy hash browns. (This is delicious on halibut and haddock as well, by the way.)
Make Fluffier Biscuits and Bread. Mashed potatoes create such a sweet, creamy taste, and fluffy texture in all things bread, wouldn’t you agree? So, it’s wonderful finding that instant mashed potatoes work just as well as boiling and mashing your own potatoes separately, and they're a lot less trouble. If you haven’t tried this idea, here’s a biscuit recipe that calls for instant mashed potatoes to get you started:
Biscuits With Instant Mashed Potatoes
Ingredients:
1/2 cup instant potato flakes
1 teaspoon sugar
2 tablespoons butter softened
1/2 cup hot water
1/3 cup cold water
3 cups prepared biscuit mix
Directions:
Combine potatoes flakes, sugar, butter and hot water in a medium bowl. Mix well.
Add cold water and biscuit mix, stirring until well blended. Add a little more cold water if necessary.
Turn out on lightly floured surface; knead about 10 times. Roll dough to 1/2 -3/4 inch thickness. Cut with 2? biscuit cutter.
Place on ungreased baking sheet, brush with milk (if desired). Bake at 450* for about 13 minutes or until lightly browned. Makes about 12-18 biscuits.
Also, I think maybe adding some garlic salt or garlic powder to the top of the biscuit before baking might be a fun option for a garlic potato biscuit.
Or also, you might put 1-2 cups of shredded Colby jack cheese in the mix to have a cheesy potato biscuit.
Add cold water and biscuit mix, stirring until well blended. Add a little more cold water if necessary.
Turn out on lightly floured surface; knead about 10 times. Roll dough to 1/2 -3/4 inch thickness. Cut with 2? biscuit cutter.
Place on ungreased baking sheet, brush with milk (if desired). Bake at 450* for about 13 minutes or until lightly browned. Makes about 12-18 biscuits.
Also, I think maybe adding some garlic salt or garlic powder to the top of the biscuit before baking might be a fun option for a garlic potato biscuit.
Or also, you might put 1-2 cups of shredded Colby jack cheese in the mix to have a cheesy potato biscuit.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Crazy Crunchy Onion Rings. For exceptional onion rings with a coating that crackles when you bite into them, simply combine panko (Japanese bread crumbs) with instant mashed potato flakes to coat your onions prior to frying. Make lots because everyone will want seconds.
Soup Thickener/Gravy. For lump-free gravy and velvety-smooth sauces, try making them with instant mashed potatoes. It’s so much easier than using cornstarch or flour. Here’s what you do: grind potato flakes in a food processor or coffee grinder beforehand to ensure smooth texture (or purée your gravy afterward).
Start with a teaspoon of instant mashed potatoes, stirring and incorporating them well, and then add from there if necessary. Remember, with cooking, as with life, it's easier to add than to subtract.
Meatloaf and Meatball Binder. Potato flakes are an excellent replacement for breadcrumbs or cracker crumbs in your favorite meatloaf and meatball recipes. This is an easy way to make them gluten-free, too.
And one last idea: Tender, Chewy Cookies. If you’re ever low on flour, but you want or need to make cookies, consider substituting a cup of instant mashed potatoes for a cup of flour in your recipe. The one tip successful cookie experimenters offer is to be sure to MELT your butter—don’t just use softened butter. The melted butter ensures your cookie dough won’t be overly crumbly. Folks say this method turns out a very tender and chewy cookie that melts in your mouth.
Sources:
- www.chowhound.com
- www.food-hacks.wonderhowto.com
- www.pinterest.com
Alice Osborne
DVO Newsletter Contributor since 2006
Email the author! alice@dvo.com
