The Only Instant Mashed Potatoes That Taste Homemade, According to Experts

After I got my wisdom teeth out, my mouth was a painful mess, and there was almost nothing I wanted to eat. Nothing, that is, except mashed potatoes: heaping plates of creamy mashed potatoes slathered in melted butter, studded with garlic and Boursin, and topped with melty cheddar cheese.

After a few days of soft, pillowy servings of the stuff morning, noon, and night, I even turned them into fried potato pancakes. It didn’t take long for my mother to give up peeling and mashing; eventually, she moved on to instant.

After my week-long stint on the mashed potato diet, only one brand ever tasted homemade: Bob’s Red Mill Potato Flakes. I felt vindicated when I interviewed three experts and they all agreed.

Why Food Pros Love Bob’s Red Mill Potato Flakes

Recipe developer and creator of the blog Healthy Fitness Meals Rena Awada shared, “[Bob’s Red Mill] is a pantry staple at my house because they use real potatoes. I always get this rich and creamy texture and it’s the next best thing to making it from scratch.”

Made from a single ingredient—dehydrated Russet potatoes—it’s as close to the real deal as if you had done the work yourself. Plus, that makes them gluten-free and vegan, a great choice for anyone who has intolerances or dietary restrictions.

Recipe developer and food scientist Sarah Bond also loves this brand because of its simplicity, saying, “This is one of few instant mashed potato brands that contains just one ingredient… potatoes! They’re dehydrated into flakes, so you just rehydrate them then add all your fixings for mashed potatoes (while getting to skip the peeling, chopping, boiling, and mashing).”

While the package directions recommend adding hot water to the potato flakes and fluffing with a fork, you can jazz up these simple spuds with brown butter. This trick requires a little patience but provides a big payoff. To brown your butter, melt it in a skillet over medium heat while constantly whisking.

When the butter begins to turn brown and smell nutty, remove it from the heat and pour it over your potato flakes. Bond also recommends adding a sprinkle of fresh herbs like chives or parsley for a pop of color, and a splash of cream for an extra rich touch.

Chef Elise Smith loves to customize hers by “adding in charred scallions or braised leeks (in veggie stock), roasted garlic, and cheese (like a pecorino, Asiago, or manchego), something to add a nutty, peppery bite.”

While these instant mashed potatoes are great in a pinch, you can use them for much more than just a dinner side. Potato flakes can enhance your baking, contributing to a pillowy soft dough for potato bread. They also make the crispiest coating for breading chicken, fish, or other proteins before a dunk in an egg wash. Keep an extra bag of this pantry staple on hand for Thanksgiving, too—just a few tablespoons can help thicken watery gravy.