How to Make Instant Mashed Potatoes Taste Better (cribbed from Taste
of Home) by Lesley Balla

Instant mashed potatoes are easy and convenient. You don't need any
special tools, and there's no peeling potatoes! But they don't have to
taste like they came from a box if you follow these methods for making
instant mashed potatoes better.

CHOOSE A QUALITY BRAND: The first thing you’ll want to do before trying
to upgrade your instant mashed potatoes is making sure you’ve chosen a quality brand to work with. This can differ depending on your taste
preferences or opinions, so choose the one that calls your name (my mind
jumps to Idahoan). Having a quality base will make it easier to enhance
the flavors.Instant mashed potatoes are easy and convenient. You don't
need any special tools, and there's no peeling potatoes! But they don't
have to taste like they came from a box if you follow these methods for
making instant mashed potatoes better.

LOAD UP ON THE TOPPINGS: Make a loaded baked potato in mashed potato
form! Try adding toppings such as crispy bacon bits, chopped green
onions, shredded cheddar cheese, a dollop of sour cream and more for a
supreme side dish. (Bacon pieces/crumbles or a sprinkle of yellow
cheese sure helps "tart up" your cheater potatoes - UDD)

ADD A CAN OF POTATOES: If your favorite part of homemade mashed potatoes
is getting those little chunks of potato bits, then fret not! You can
make a lumpy instant mashed potato version by using a can of whole
potatoes. All you have to do is heat the whole potatoes up, mash them
until they’re to your preference of lumpiness, and then add them into
your instant potato mix. Make sure the two forms of potatoes are mixed
well before serving. (My personal jury is still out on this one. And mqy
never get on board with it - UDD)

STIR IN FROZEN VEGETABLES: Combine two essential dinner sides into one.
Grab a bag of frozen vegetables (they’re likely already in your
freezer), heat them up and mix them into your mashed potatoes. This
combination just might even convince the kids to give it a try. (Nix on
this! Veggies are a side dish and should be kept on the side. Let your
guests mix them onn their plate. - UDD)

Got another extra bag of frozen vegetables lying around? Try using them
to make canned soup taste better. (Now, this does work - but it's off-
topic)

USE GOOD BUTTER: The easiest way to make instant mashed potatoes better
is to top them with some good fat. Butter, of course, is the first
choice for mashed potatoes. Just make sure to choose one of the best
butter brands. (You can’t go wrong with a rich Irish butter). You can
also drizzle a few splashes of extra-virgin olive oil on the potatoes if
you don’t want to go the butter route. (Under NO circumstances put oleo - margarine in your mash - real or boxed - UDD)

MIX IN A HANDFUL OF HERBS: Fresh or dried herbs give instant mashed
potatoes a flavor boost. Reach for chives if you want to add a slightly
oniony taste, or try parsley for freshness. Dill, thyme or herbs de
Provence all work, too. You could even make a homemade herb butter to
dollop on the potatoes before serving, or simply sprinkle on something
like chopped tarragon or rosemary, which looks great and adds a nice
herby layer. (Suit *YOUR* taste. Guests can either enjoy or make their
own. Or, offer a selection of herbs at tableside. - UDD)

SUBSTITUTE BROTH FOR WATER: Potato flakes are generally reconstituted
with water, but broth is so much better. Chicken broth won’t make the
instant potatoes taste chicken-y, but it will add more oomph. (YES!)

ADD HEFT WITH DAIRY: Heavy cream can make instant mashed potatoes taste indulgent. Half and half or even regular milk (whole is better than
skim) adds extra creaminess. To give your mashed potatoes a light
tanginess, go with buttermilk or sour cream. For packages that call for
butter or margarine, try using cream cheese instead for a thicker
texture. (ABSOLUTELY! - UDD)

To read the whole thing (with pixtures included) click on the Tin Yurl
below:

https://tinyurl.com/SMASHING-TATERS101

... Most things can be improved by one of these - chilies, cheese or bacon.
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