Instant mashed potatoes are made by dehydrating and processing potatoes into a powdery or flaky texture. They come in a variety of flavors and can be reconstituted with water or milk. They are lower in vitamin C and higher in sodium than real mashed potatoes. The most common type of potato used is the Idaho potato.
Instant mashed potatoes are potatoes that have been processed and dehydrated to a powdery or flaky texture. Some can be made by reconstituting potato flour, however, these can be very lumpy and sticky. By creating a speck or flake from dehydrated instant mashed potatoes, the dehydrated potatoes reconstitute into a creamier form that more closely resembles real mashed potatoes. Many potato manufacturers offer the starchy side dish in a variety of flavors, from plain and cheddar cheese to sour cream and chive varieties.
A Canadian is credited with creating the first successful form of instant mash in 1962. Since then, the fluffy vegetable has made its appearance around the world. Many varieties require both water and milk to reconstitute the product, however some brands only use water to transform the dry flakes into a more edible form. A key defining characteristic between real mashed potatoes and instant mashed potatoes is the absence of lumps.
In an effort to produce a product that is compatible with almost any type of main dish, some manufacturers have made available instant flavored potatoes. By combining a flavored powder with dried potato flakes, several instant potato varieties are available, including garlic, cheddar cheese, and sour cream. Bacon, ranch dressing, and even chicken-flavored mashed potatoes are as easy to make as adding hot water and stirring. There are also some instant potatoes that come complete with a beef or chicken gravy packaged in the same box as the flakes. The product is available in single packs, as well as institutional bulk packs at most grocery stores.
Most brands of instant mashed potatoes offer nearly the same vitamins and minerals as real mashed potatoes, however, the instant type is commonly lower in vitamin C and much higher in sodium than the real potato. While many types of potatoes are used in making instant potatoes, the most common type of potato used is the Idaho potato due, in part, to its large amount of starch. Other types, such as Yukon Gold or Red Baby Potatoes, are commonly used to make specialty varieties of the instant staple, mashed potatoes.
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