The Easiest Way to Make Instant Mashed Potatoes Taste Homemade

For me, there’s no food more comforting than creamy mashed potatoes, and also no thought more loathsome than the idea of peeling them to get there. My interest in peeling, chopping, boiling, and mashing potatoes appears much less frequently than my desire for a bowl of the fluffy mash, and as such, I frequently find myself turning to the convenience marvel that is instant mashed potatoes. 

A staple of my childhood dinners, instant potatoes have come a long way since my mom was serving them alongside chopped up hot dogs slathered in barbecue sauce. This new generation of instant potatoes is available in tons of flavors—from garlic and herb to loaded bacon and cheese—and somehow fluffier and creamier than its predecessors. However, the texture can sometimes be a little grainy compared to fresh. Or at least it was until I discovered the refrigerator staple that makes them taste almost as good as homemade: sour cream. 

How to Add Sour Cream to Instant Mashed Potatoes

Most instant mashed potatoes simply call for reconstituting the flakes with boiling hot water, but adding sour cream to the mix just after that step makes a huge difference in creating a creamy, cohesive texture that really makes them taste homemade.

After mixing the potato flakes with hot water, I add in a knob of butter (for even more creaminess), and allow the potatoes to sit covered for the time prescribed on the package, which is usually about 5 minutes. Once the potatoes have fully absorbed the water, I add a generous dollop of sour cream to the mixture and stir vigorously for a minute or two. I never measure, but it’s usually about a half cup of sour cream.

The sour cream adds both fat and flavor to the potatoes, making them creamier and richer. As the dairy swirls into the mix, you can actually watch the potatoes become more cohesive as those grainy bits come together into a rich, glossy mash. And of course, if the first dollop doesn’t seem like enough, you can always add more until you achieve the consistency that you like.

From there, you can zhuzh up your instant mash any way you like. Sometimes I stir in shredded cheese until it’s nice and melty, or top it with crunchy bacon bits and chopped chives. But honestly, nothing takes my potatoes to the next level like a simple scoop of sour cream. When I’m exhausted from a long day of work and chores, that sounds so much more appealing than peeling a pile of potatoes.