The Easy Hack To Make Premade Store-Bought Mashed Potatoes Taste Homemade - Tasting Table

"The convenience of premade mashed potatoes always comes with a cost. Bland taste. Unsatisfying texture. A lack of creaminess that has you wishing you had just made the dish from scratch instead. There's a missing depth where true comfort should be, and all along, the fix has been sitting right there in your fridge. When it comes to revamping a store-bought tray of premashed and cooked potatoes (we're not talking instant mash here), always count on unsalted butter and milk for the job."

"Even in homemade mashed potatoes, butter has always been one of the most important ingredients. You can taste it clear as day, woven into each spoonful along with a wonderful buttery aroma. But wait, butter does more for mashed potatoes than just add flavor. Oftentimes, it's the one monumental difference between a clumpy mess and a luscious richness in which the fat clings to the starch molecules and smooths them right out."

"Instead, start by adding the softened butter first and let it slightly melt before throwing in the store-bought mashed potatoes to heat through. After the potato has loosened up a bit, gently pour the milk in, gradually increasing the amount as needed. Remember to be cautious when adding milk to mashed potatoes. One splash too many and it becomes runny."

Unsalted butter and warm milk are key to improving premade mashed potatoes. Butter provides prominent flavor, aroma, and fat that clings to starch molecules, smoothing texture and preventing clumps. Milk adds moisture to balance thickness, creating a rich yet spreadable consistency. The correct technique is to add softened butter first and let it melt, heat the premade potatoes until loosened, then gradually add warm or room-temperature milk. Add milk cautiously to avoid a runny result. Warm milk absorbs more readily than cold, aiding smoothness and integration with the butter and potato starch.

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