|
For me, the only good use for instant mashed potatoes is if you're making soup in a hurry and want to use potato as a thickener. You can add some instant mashed potatoes to the soup to thicken it up or make it into a chowder, without waiting for potatoes to cook down.
If you want to make real mashed quicker, use clean, thin-skinned red- or white- potatoes (or Yukon Golds, the best for mashed potatoes). Scrub and rinse them a bit, then chop up and cook with the skins on.
|