Abuelo's Papas con Chile Copycat Recipe (2024)

FAQs

Are instant mashed potatoes made from real potatoes? ›

Instant mashed potatoes are potatoes that have been through an industrial process of cooking, mashing and dehydrating to yield a packaged convenience food that can be reconstituted by adding hot water or milk, producing an approximation of mashed potatoes. They are available in many different flavors.

We both got refried beans and another not-run-of-the-mill choice: Papas Tejanos (mashed potatoes with peppers and cheese). They also have the ubiquitous rice...

The best potatoes to use for mashed potatoes are Russet potatoes or Idaho potatoes because of their high starch content. Yukon gold potatoes are another good option, the texture of Yukon gold is a bit more buttery and not quite as starchy.

Garlic and herbs are added to boost flavor

Instead of boiling a few potatoes and mashing them plain, a lot of restaurant chefs like to apply a little more finesse. Garlic and herbs infused in butter and cream add a flavor boost without overpowering.

Elsewhere (and in Spain before this evolution of “patata”), the most common word for “potato” has been “papa,” borrowed from the Quechua “papa.” This makes sense as POTATOES COME FROM PERU.

Patata and papa are both the same thing ; patata is most used in Spain and papa in latin America.

In Latinx countries, the word for “potato” is “papa,” which is the Quechua word for the tuber.

Waxy potatoes hold their shape well after cooking so are great for boiling, roasting or slicing. Use them to cook casseroles, soups or potato salads. When to avoid: Waxy potatoes are not good for mashing because they hold their form and produce a chunky mash.

I tried Ina Garten's simple recipe for mashed potatoes, and I loved the secret ingredient. In addition to Yukon Gold potatoes, butter, and milk, the ingredient list includes lemon zest. I loved how fresh the lemon made everything taste, but next time I'll probably use a little less.

Why add baking soda to mashed potatoes? ›

Just a pinch of baking soda is all you need to create mashed potatoes as soft as clouds. When you add baking soda, it reacts with the heat of the dish and the acid in the milk or cream to create small air pockets throughout the mash. These air bubbles translate to light and airy bites. Yum!

Garlic – For savory depth of flavor. Unsalted butter – For richness and buttery flavor. Milk – It smooths the starchy potatoes into an incredibly creamy mash. Use whole milk for the creamiest results.

"The less water you use to cover the potatoes, the more starch in the water." That starch gives finished mashed potatoes a sticky, grainy texture.

If you've been debating trying Idahoan mashed potatoes, take comfort in the fact that they are real potatoes, with quality ingredients.

At their most basic, they're just mashed and dried potatoes

Sure, you could find heavily processed brands that have longer ingredient labels, but plain instant potatoes are generally going to have a rather short ingredient list.

Yes, you can easily use instant potatoes in a recipe that calls for fresh potatoes. One cup of prepared Idahoan Mashed Potatoes = one medium fresh potato. Five pounds of fresh potatoes = approximately 1 pound of dry Idahoan flakes (or approximately 10 medium fresh potatoes).

They're made from a powdered mashed potato mix

The mashed potato powder itself is made from dehydrated potato flakes, powdered nonfat milk, and other ingredients — so, technically, KFC does use real potatoes, but not in the way you probably mean when you ask that question.