Friday, June 22, 2012

Seasoned Mashed Potatoes

Instant mashed potatoes are brilliant.  They're very easy and exceptionally fast.  The only issues I have ever had with them is that the texture is too smooth (I like a lumpier potato, myself) and the taste is rather bland.  This recipe solves both of those problems.  The additional ingredients add tons of flavor and add a little bit of texture, too.  But don't think that you must use instant mashed potatoes for this recipe.  You could also add the seasoning to "real" mashed potatoes (or leftovers) to kick them up a notch.

  • 1/3 cup milk
  • 1/3 cup water
  • 1 tablespoon salted butter
  • 2/3 cup mashed potato flakes
  • 1 tablespoon Ranch dressing mix (reserve leftover for another use)
  • 1 heaping tablespoon cooked, crumbled bacon
  • 1/2 - 1 teaspoon dried chives (depending on taste preference)

Pan Insert to Use:  Full Round Pan or Base Unit

Servings:  1-2

1.  Spray grill with nonstick spray and preheat.
2.  Combine the water and milk and slowly pour into cooking well; add the pad of butter.
3.  Close lid and cook for about 5 minutes.

4.  While liquid is cooking, mix the dry ingredients together (potato flakes, dressing mix, bacon, and chives).

5.  When liquid is thoroughly heated and butter is melted, slowly add the dry ingredients to the cooking well.  Stir very slowly and very carefully until all ingredients are thoroughly mixed.

6.  Close lid and cook an additional 2 minutes.  Let cool slightly before serving.

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