Perfect Mashed Potatoes in 7 Minutes

I LOVE mashed potatoes. I’ve even been known to eat them for breakfast. It’s hard to beat made-from-scratch mashed potatoes, but sometimes you just don’t have time to do the work those require.

I’ve perfected my 7 minute mashed potatoes using a spruced up version of instant mashed potatoes. If the thought of instant potatoes horrifies you, I get it. I’ve been there. But you need to try this method, just trust me.

Perfect 7 Minute Mashed Potatoes – Makes 4 Servings

• 4 oz. package of Idahoan Baby Reds Mashed Potatoes (it’s important that you use this brand and this flavor)
• 2 cups water
• 3 oz. cream cheese
• 2 tablespoons butter or margarine

In a saucepan, bring 2 cups of water to a rapid boil. Remove from the heat and add the instant potatoes, stirring well with a fork or small whisk. Cover and let stand for 3 minutes.

Add the cream cheese and butter on top of the potatoes but do not stir. This heats up the dairy products before you mix them. Cover and let stand for 2 minutes.

Remove the lid and combine the dairy products into the potatoes. If they are too thick, you can add a splash of milk.

Tips:

• I stock up on these potatoes when they’re $1.25 at the grocery store or when I can find them at Dollar Tree. I used to be able to find them for $1, but I think those days are gone.
• You can use sour cream instead of cream cheese. I usually add a heaping serving spoon (around 2 tablespoons) of sour cream if I’m subbing that for cream cheese. Just measure with your heart.
• I cannot guarantee this will be as good if you use plain instant potatoes or any brand/flavor other than I listed in the ingredients.
• These potatoes are great served plain, with gravy, or loaded with cheese and bacon.

For a super fast meal, you could serve these potatoes with my mom’s Yankee Pot Roast or her Best Sunday Roast. Both of those recipes create a delicious gravy right in the slow cooker!

Are you a fan of mashed potatoes? I hope you’ll try this recipe and let me know what you think!