I used to defend instant mashed potatoes until I tried making them from scratch

For years I thought instant potatoes were fine. They're quick, they're consistent, what's the big deal? Then last Tuesday I peeled 5 pounds of Yukon Golds, boiled them, and mashed them with butter and cream. It took 45 minutes start to finish. The texture was actually fluffy, not gluey. Now I can't go back to the flakes. Anyone else have a food they defended forever until they actually tried the real version?

3 comments

3 Comments

thea_mitchell201mo ago

Isn't it wild how one good batch of real potatoes can ruin the instant ones forever? @margaret304 yeah, you're spot on about the flavor being richer and the cream soaking in way better. I used to swear by the flakes for the convenience, but now I can't even look at the box the same way.

margaret3041mo ago

Read somewhere that the difference comes down to the starch structure breaking down differently when you boil real potatoes versus the processed flakes. The real ones hold onto the butter and cream better and that's why they taste so much richer. Did you notice a big difference in the flavor too?

black.pat1mo ago

Read an article about how they dry out the potato flakes at high heat. That process basically kills all the fluffy texture. The real ones have this creamy, almost buttery mouthfeel that the instant stuff just can't copy. I was shocked how much better homemade mashed potatoes are.