HOW TO MAKE MASHED POTATOES USING CANNED POTATOES
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HOW TO MAKE MASHED POTATOES USING CANNED POTATOES
Description
The recipe for mashed potatoes using canned potatoes simplifies traditional mashed potato making by starting with pre-cooked potatoes. First, the canned potatoes are drained thoroughly to remove the water, which lacks flavor. They are then heated in water to warm through before draining again.
Butter, garlic powder, onion powder, Parmesan cheese, and sour cream are added to the warm potatoes and mashed or whipped to create a creamy texture. Milk is then incorporated in small amounts to adjust thickness according to preference. Salt and pepper are added carefully to avoid over-salting since both the canned potatoes and Parmesan contribute saltiness.
Several ingredient substitutions are possible; for instance, Greek yogurt can replace sour cream, and different cheeses may be used instead of Parmesan. Whole milk or evaporated milk are preferred for creaminess, with heavy cream also an option but may require more careful adjustment. This method offers convenience without sacrificing richness and flavor, making a straightforward creamy mashed potatoes side.
Ingredients
- 1 potatoes whole, sliced or diced, canned
- 1 cup water
- 2 Tbs butter
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ cup Parmesan Cheese grated
- ¼ Cup sour cream
- ¼-½ cup milk using milk depends on how thick or thin you like your potatoes, see notes
- salt Make sure to taste first!, to taste
- black pepper Make sure to taste first!, to taste
Instructions
- Drain the canned potatoes well.
- In a medium saucepan over medium heat add the water and the can of potatoes.
- Heat the potatoes until the water is bubbling and keep heating till the potatoes are heated through. Turn the heat off.
- Drain the potatoes again.
- Set the pot back on the hot stovetop and place the butter, garlic and onion powder, parmesan cheese and sour cream into the potatoes. Mash well with a potato masher OR whip with a kitchen mixer.
- Once mixed, if too thick, add the milk SLOWLY. Start with ¼ cup and then add by tablespoon fulls until desired consistency is reached.
- Taste and add salt and pepper.
Notes
- Drain canned potatoes well to remove bland water before cooking.
- Double drain: first from can liquid, second after heating in water.
- Butter, milk, salt, and pepper are the essential ingredients; other flavorings may be omitted if unavailable.
- Greek yogurt can be substituted for sour cream; various cheeses can replace Parmesan.
- Whole milk or evaporated milk is preferred for body; heavy cream can be used with more careful measurement.
- Be cautious adding salt as canned potatoes and Parmesan are already salty; pepper enhances flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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