18 Delicious Instant Potato Recipes Perfect for Any Occasion

Craving comfort food in a flash? Instant potatoes are your secret weapon! Whether you’re whipping up a quick weeknight dinner, hosting a cozy holiday gathering, or just need a hearty side dish, these spuds deliver big flavor with minimal effort. From cheesy casseroles to crispy pancakes, we’ve rounded up 18 delicious recipes that prove instant potatoes can be anything but ordinary. Dig in—your next favorite meal awaits!

Creamy Garlic Mashed Potatoes

These dreamy mashed potatoes are rich, garlicky, and velvety smooth—comfort food at its finest.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 6 cloves garlic, peeled
• 1/2 cup whole milk
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 tsp salt, plus more to taste
• 1/4 tsp black pepper

Instructions:

1. In a large pot, cover potatoes and garlic with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15–18 minutes until potatoes are fork-tender.
2. Drain potatoes and garlic, then return them to the pot. Let steam dry for 1 minute over low heat.
3. In a small saucepan, warm milk, heavy cream, and butter over medium heat until butter melts (about 3 minutes).
4. Mash potatoes and garlic with a potato masher or ricer. Gradually pour in the warm milk mixture, stirring until creamy. Stir in 1 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning.

The secret? Simmering whole garlic cloves with the potatoes mellows their bite while infusing every bite with cozy flavor.

Tip: For extra fluffiness, warm your milk mixture before adding—cold liquids can make mashed potatoes gluey.

Cheesy Instant Potato Casserole

This ultra-comforting casserole turns humble instant potatoes into a creamy, cheesy side dish that’ll have everyone asking for seconds.

Ingredients:

• 2 cups instant mashed potato flakes
• 4 cups water
• 4 tbsp unsalted butter, divided
• 1 cup sour cream
• 1 ½ cups shredded sharp cheddar cheese
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup chopped chives (for garnish)

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish with 1 tbsp butter.
2. In a saucepan, bring water and remaining 3 tbsp butter to a boil. Remove from heat, whisk in potato flakes until smooth. Let sit 2 minutes.
3. Stir sour cream, 1 cup cheddar cheese, garlic powder, onion powder, salt, and black pepper into potatoes until fully combined.
4. Spread mixture into prepared dish, top with remaining ½ cup cheese. Bake 20 minutes until bubbly and golden at the edges.
5. Sprinkle with chives before serving.

The magic here? Instant potatoes absorb the sour cream and butter for an extra-rich texture that holds its shape when scooped.

Tip: For a crispy top, broil the casserole for 1-2 minutes after baking—just watch closely!

Loaded Instant Potato Skins

These crispy potato skins are stuffed with fluffy instant mashed potatoes, melty cheese, and all your favorite toppings—perfect for game day or a cozy snack.

Ingredients:

• 4 medium russet potatoes, scrubbed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1 cup prepared instant mashed potatoes
• 1 cup shredded cheddar cheese
• 4 slices cooked bacon, crumbled
• 2 tbsp sour cream
• 1 tbsp chopped chives

Instructions:

1. Preheat oven to 400°F. Pierce potatoes with a fork, rub with 1 tbsp olive oil, and sprinkle with 1/2 tsp salt and 1/2 tsp garlic powder. Bake directly on the rack for 45-50 minutes until tender.
2. Let potatoes cool slightly, then slice in half lengthwise. Scoop out most of the flesh, leaving a 1/4-inch shell.
3. Fill each shell with prepared instant mashed potatoes, then top with shredded cheddar cheese and crumbled bacon.
4. Return to the oven for 8-10 minutes until cheese is bubbly.
5. Dollop with sour cream and sprinkle with chopped chives before serving.

The contrast of crispy skins, creamy potatoes, and salty bacon makes these irresistible—no one will guess they start with instant spuds!

Tip: For extra crunch, brush the potato skins with melted butter before the final bake.

Instant Potato Pancakes

Craving crispy-on-the-outside, fluffy-on-the-inside potato pancakes without the hassle of shredding potatoes? This shortcut version uses instant mashed potatoes for a fuss-free fix.

Ingredients:

• 2 cups instant mashed potato flakes
• 1 cup boiling water
• 1 large egg, beaten
• 1/4 cup grated onion
• 1/4 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp salt
• 1/4 tsp black pepper
• 3 tbsp vegetable oil (for frying)
• Sour cream and chives (optional, for serving)

Instructions:

1. In a large bowl, pour 1 cup boiling water over 2 cups potato flakes. Let sit for 1 minute, then stir until smooth.
2. Mix in 1 beaten egg, 1/4 cup grated onion, 1/4 cup flour, 1 tsp garlic powder, 1 tsp salt, and 1/4 tsp black pepper until combined.
3. Heat 3 tbsp vegetable oil in a skillet over medium heat. Scoop 1/4-cup portions of the mixture into the pan, flattening gently with a spatula.
4. Fry for 3–4 minutes per side until deeply golden and crisp. Drain on paper towels.
5. Serve warm with sour cream and chives if desired.

The magic here? Instant potato flakes create a surprisingly light texture while keeping the edges extra-crunchy—no one will guess the shortcut!

Tip: For extra-crispy pancakes, press the edges thinner than the center when shaping.

Herbed Instant Potato Gratin

This creamy, cheesy gratin comes together in a flash thanks to instant potatoes—but no one will guess the shortcut!

Ingredients

• 2 cups instant mashed potato flakes
• 3 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp chopped fresh thyme
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup panko breadcrumbs

Instructions

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish.
2. In a saucepan, heat milk and butter over medium until steaming (do not boil). Whisk in instant potato flakes, 1/2 cup cheddar, Parmesan, thyme, garlic powder, salt, and black pepper until thick and smooth.
3. Spread mixture into the baking dish. Top with remaining 1/2 cup cheddar and panko breadcrumbs.
4. Bake for 20 minutes until bubbly and golden. Let rest 5 minutes before serving.

The thyme and double-cheese combo gives this gratin a cozy, herb-kissed richness—perfect for impressing last-minute guests.

Tip: For extra crunch, toast the panko in 1 tbsp melted butter before sprinkling on top.

Spicy Instant Potato Soup

This creamy, kick-packed potato soup comes together in minutes—perfect for when you need a comforting bowl with a spicy twist.

Ingredients:

• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 4 cups low-sodium chicken broth
• 1 lb russet potatoes, peeled and diced
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh chives (for garnish)

Instructions:

1. Melt 2 tbsp unsalted butter in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until translucent. Stir in minced garlic, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper; cook for 30 seconds until fragrant.
2. Pour in 4 cups chicken broth and add diced potatoes. Bring to a boil, then reduce heat and simmer for 10–12 minutes until potatoes are fork-tender.
3. Use an immersion blender to purée the soup until smooth (or carefully transfer to a blender in batches). Stir in 1/2 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 2 more minutes.
4. Ladle into bowls and top with chopped chives.

The smoky paprika and cayenne create a slow-building heat that pairs perfectly with the velvety potato base—no bland bites here!

Tip: For extra richness, stir in a handful of shredded cheddar cheese right before serving.

Instant Potato and Bacon Hash

This hearty, crispy hash comes together in a flash with instant potatoes and smoky bacon—perfect for lazy weekend mornings or a quick weeknight side.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cups instant mashed potato flakes
• 1 1/2 cups hot water
• 2 tbsp unsalted butter
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 2 tbsp chopped fresh chives

Instructions:

1. In a large skillet over medium heat, cook the chopped bacon until crisp, about 6–8 minutes. Transfer to a paper towel-lined plate, leaving 1 tbsp bacon fat in the skillet.
2. Add the onion and bell pepper to the skillet. Cook, stirring occasionally, until softened, about 5 minutes.
3. Meanwhile, combine the instant potato flakes, hot water, butter, garlic powder, smoked paprika, and black pepper in a bowl. Stir until smooth and let sit for 2 minutes to thicken.
4. Fold the potato mixture into the skillet with the vegetables, pressing down with a spatula. Cook undisturbed for 4–5 minutes until the bottom is golden and crispy. Flip sections and cook for another 3–4 minutes.
5. Stir in the reserved bacon and chives. Serve immediately.

The magic here? Instant potatoes create a tender interior with irresistibly crispy edges—no peeling or boiling required!

Tip: For extra crunch, spread the hash in a thin layer and press firmly while cooking.

Garlic Parmesan Instant Potato Bites

These crispy little bites pack all the cozy flavor of loaded mashed potatoes into a golden, dippable snack—perfect for game day or a quick appetizer.

Ingredients:

• 2 cups instant mashed potato flakes
• 1 cup grated Parmesan cheese, divided
• 2 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg, beaten
• 1/4 cup milk
• 2 tbsp melted butter
• 1/4 cup panko breadcrumbs
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, combine instant potato flakes, 1/2 cup Parmesan cheese, 2 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir in beaten egg, milk, and melted butter until a thick dough forms.
3. Scoop tablespoon-sized portions of dough, roll into balls, then flatten slightly into discs. Dip each into remaining 1/2 cup Parmesan cheese, then coat lightly with panko breadcrumbs. Arrange on the baking sheet.
4. Bake for 20–22 minutes until deeply golden and crisp. Sprinkle with fresh parsley if desired.

The magic here? The potato bites stay fluffy inside while the Parmesan crust turns shatteringly crisp—no frying required!

Tip: For extra tang, serve with a side of ranch or garlic aioli for dipping.

Instant Potato Shepherd’s Pie

This cozy, no-fuss twist on shepherd's pie uses instant mashed potatoes for a creamy topping that comes together in minutes—perfect for busy weeknights!

Ingredients

• 1 lb ground beef
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup frozen mixed peas and carrots
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup beef broth
• 2 tbsp tomato paste
• 2 cups prepared instant mashed potatoes (made per package instructions)
• 1/2 cup shredded cheddar cheese (optional)

Instructions

1. Preheat oven to 400°F. In a large skillet over medium heat, cook ground beef until browned, breaking it into crumbles (about 5 minutes). Drain excess fat.
2. Add diced onion and minced garlic; cook for 3 minutes until softened. Stir in frozen peas and carrots, Worcestershire sauce, dried thyme, salt, and black pepper.
3. Pour in beef broth and tomato paste, stirring to combine. Simmer for 5 minutes until slightly thickened.
4. Transfer the beef mixture to a greased 9-inch pie dish. Spread prepared mashed potatoes evenly over the top. Sprinkle with cheddar cheese if using.
5. Bake for 20 minutes until the edges are bubbly and the topping is lightly golden. Let cool for 5 minutes before serving.

The instant potato topping stays fluffy while soaking up the savory beef filling—just like the classic, but with half the work!

Tip: For extra crispiness, broil for the last 2–3 minutes (watch closely!).

Cheesy Instant Potato Balls

These crispy-on-the-outside, melty-on-the-inside potato balls are the ultimate comfort food hack—ready in under 30 minutes with just a handful of pantry staples.

Ingredients:

• 2 cups instant mashed potato flakes
• 1 cup shredded sharp cheddar cheese
• 1/3 cup grated Parmesan cheese
• 1 large egg, beaten
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 cup panko breadcrumbs
• 2 tbsp olive oil (for frying)

Instructions:

1. In a large bowl, combine instant mashed potato flakes, 1 cup shredded cheddar, 1/3 cup Parmesan, 1 beaten egg, 2 tbsp melted butter, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper. Mix until a dough forms (it’ll be slightly sticky).
2. Roll dough into 1.5-inch balls, then coat each in panko breadcrumbs, pressing lightly to adhere.
3. Heat 2 tbsp olive oil in a skillet over medium heat. Fry potato balls in batches for 3–4 minutes, turning until golden brown on all sides. Drain on paper towels.

The magic here? The potato flakes create an ultra-light texture, while the double-cheese combo ensures a gooey center that’s impossible to resist.

Tip: For extra crunch, air-fry at 375°F for 10 minutes instead of pan-frying.

Instant Potato and Veggie Stir-Fry

This quick and hearty stir-fry turns instant potatoes into a crispy, savory base loaded with colorful veggies—perfect for busy weeknights!

Ingredients:

• 1 cup instant mashed potato flakes
• 1 cup boiling water
• 2 tbsp vegetable oil, divided
• 1 small bell pepper, thinly sliced
• 1 medium carrot, julienned
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp black pepper

Instructions:

1. In a bowl, combine instant mashed potato flakes and boiling water. Stir until fluffy, then let sit 2 minutes.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add the potato mixture, pressing it into an even layer. Cook undisturbed for 4–5 minutes until crispy and golden underneath. Flip in sections and cook 3 more minutes. Transfer to a plate.
3. In the same skillet, heat 1 tbsp vegetable oil. Add bell pepper, carrot, and broccoli; stir-fry 4 minutes until tender-crisp. Add garlic and cook 30 seconds until fragrant.
4. Return the potatoes to the skillet. Drizzle with soy sauce, sesame oil, and black pepper. Toss everything together and cook 1 minute to combine.

The magic here? Crispy potato “nuggets” soak up the savory sauce while keeping their texture—no mushy spuds!

Tip: For extra crunch, swap half the potato flakes with leftover cooked rice and press into the skillet the same way.

Smoky Instant Potato Chowder

This creamy, smoky chowder comes together in a flash—perfect for chilly nights when you need comfort food fast.

Ingredients:

• 4 cups diced Yukon Gold potatoes (about 3 medium)
• 4 slices thick-cut bacon, chopped
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 cup whole milk
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup shredded sharp cheddar cheese
• 2 tbsp chopped fresh chives

Instructions:

1. Set Instant Pot to Sauté and cook bacon until crispy, about 5 minutes. Remove with a slotted spoon, leaving drippings in pot.
2. Add onion and garlic to pot; cook 2 minutes until softened. Stir in potatoes, chicken broth, smoked paprika, kosher salt, and black pepper.
3. Lock lid, set to Manual High Pressure for 8 minutes. Quick-release pressure, then stir in whole milk.
4. Use a potato masher to lightly crush some potatoes for thickness. Stir in cheddar cheese until melted.
5. Serve topped with reserved bacon and fresh chives.

The smoky paprika and crispy bacon give this chowder a campfire-inspired depth—no actual fire required!

Tip: For extra creaminess, swap half the milk for heavy cream.

Instant Potato and Cheese Pierogi

These pillowy pierogi come together in a flash thanks to instant mashed potatoes, but no one will guess your shortcut—they’re just as comforting as the real deal.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 tsp salt
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup water
• 1 cup instant mashed potato flakes
• 3/4 cup shredded sharp cheddar cheese
• 2 tbsp unsalted butter, melted
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• Extra butter and chopped chives for serving (optional)

Instructions

1. Make the dough: In a bowl, whisk together 2 cups flour and 1/2 tsp salt. Add the egg, sour cream, and water, mixing until a shaggy dough forms. Knead on a floured surface for 3 minutes until smooth. Cover and rest for 10 minutes.
2. Prepare filling: In another bowl, combine potato flakes, cheddar, 2 tbsp melted butter, 1/2 tsp onion powder, and 1/4 tsp black pepper. Stir in 3/4 cup hot water until thick and creamy.
3. Assemble pierogi: Roll dough to 1/8″ thickness. Cut into 3″ circles, spoon 1 tbsp filling onto each, fold into half-moons, and pinch edges to seal.
4. Cook: Boil pierogi in batches for 3-4 minutes until they float. For crispness, pan-fry in butter until golden (optional). Serve with extra butter and chives.

The secret? Instant potatoes absorb less moisture, keeping the filling fluffy without making the dough soggy—perfect for freezer-friendly batches.

Tip: Freeze uncooked pierogi on a baking sheet before transferring to a bag. Boil straight from frozen, adding 1-2 extra minutes.

Rosemary Instant Potato Wedges

These Rosemary Instant Potato Wedges are the crispy, herby side dish you didn’t know you needed—ready in minutes with minimal fuss!

• 1 lb russet potatoes, scrubbed and cut into 1-inch wedges
• 2 tbsp olive oil
• 1 tbsp finely chopped fresh rosemary
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

1. Preheat your air fryer to 400°F (or oven to 425°F if baking).
2. Toss potato wedges with 2 tbsp olive oil, 1 tbsp rosemary, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Arrange wedges in a single layer in the air fryer basket (or on a parchment-lined baking sheet). Air fry for 15–18 minutes, flipping halfway, until golden and crisp (bake for 25–30 minutes).

The magic here? Fresh rosemary clings to every nook of the wedges, giving them a fragrant, savory crunch that’s irresistible straight from the basket.

Tip: For extra crispiness, soak the cut potatoes in cold water for 10 minutes before drying and seasoning—this removes excess starch!

Instant Potato and Spinach Frittata

This fluffy, veggie-packed frittata is a lifesaver for busy mornings—ready in minutes with the help of instant potatoes for extra comfort.

Ingredients:

• 1 cup instant mashed potato flakes
• 1 cup water
• 6 large eggs
• 1/4 cup whole milk
• 1 cup fresh spinach, roughly chopped
• 1/2 cup shredded cheddar cheese
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 375°F. In a bowl, whisk together instant potato flakes and water until just combined (it will be thick). Let sit 2 minutes.
2. In another bowl, beat eggs, milk, salt, pepper, and garlic powder until smooth. Fold in spinach and cheese.
3. Heat olive oil in a 10-inch oven-safe skillet over medium. Spread potato mixture evenly in the skillet, pressing lightly to form a crust.
4. Pour egg mixture over the potatoes. Cook undisturbed for 3 minutes, then transfer to the oven. Bake 15–18 minutes until the center is set and edges are golden.

The potato layer adds a satisfying, almost soufflé-like texture, while the spinach keeps it fresh and vibrant. Perfect for turning pantry staples into something special!

Tip: Swap cheddar for feta and add a pinch of red pepper flakes for a Mediterranean twist.

Buffalo Instant Potato Casserole

This creamy, spicy casserole is the ultimate comfort food with a kick—perfect for game day or a cozy weeknight dinner.

Ingredients:

• 1 (14-oz) package instant mashed potatoes (makes 4 cups prepared)
• 2 cups shredded cooked chicken
• 1 cup shredded sharp cheddar cheese
• 1/2 cup Buffalo sauce (like Frank’s RedHot)
• 1/2 cup sour cream
• 1/4 cup crumbled blue cheese (optional)
• 2 tbsp unsalted butter, melted
• 1/2 tsp garlic powder
• 1/4 tsp salt

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish.
2. Prepare instant mashed potatoes according to package directions. Stir in melted butter, garlic powder, and salt.
3. In a bowl, toss shredded chicken with Buffalo sauce until coated. Spread evenly in the baking dish.
4. Dollop sour cream over the chicken, then spread prepared mashed potatoes on top. Sprinkle with cheddar cheese (and blue cheese, if using).
5. Bake for 20–25 minutes until bubbly and golden. Let cool 5 minutes before serving.

The crispy-cheesy potato topping balances the fiery Buffalo chicken beneath—no one will guess it starts with instant spuds!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Instant Potato and Sausage Bake

This hearty, no-fuss bake combines fluffy instant potatoes with savory sausage for a comfort food win—perfect for busy weeknights when you need dinner on the table fast.

Ingredients:

• 1 lb ground breakfast sausage (mild or spicy)
• 2 cups water
• 1/2 cup whole milk
• 4 tbsp unsalted butter, divided
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups instant mashed potato flakes
• 1 cup shredded cheddar cheese
• 2 green onions, thinly sliced

Instructions:

1. Preheat oven to 375°F. In a large skillet over medium heat, cook sausage until browned, breaking it into crumbles, about 8 minutes. Drain excess fat.
2. In a saucepan, bring water, milk, 3 tbsp butter, garlic powder, onion powder, salt, and pepper to a simmer. Remove from heat, stir in potato flakes until smooth, then fold in cooked sausage.
3. Spread mixture into a greased 8×8 baking dish. Dot with remaining 1 tbsp butter and sprinkle cheese evenly on top.
4. Bake for 20 minutes until cheese is bubbly and edges are lightly golden. Let cool 5 minutes, then garnish with green onions.

The magic here? Instant potatoes soak up all the sausage’s smoky flavor while staying irresistibly creamy—no one will guess how quick it comes together!

Tip: For extra crunch, broil the bake for 1–2 minutes at the end (watch closely!).

Sweet and Savory Instant Potato Mash

This creamy, dreamy mash is the perfect balance of sweet and salty—ready in minutes with pantry staples!

Ingredients:

• 2 cups instant mashed potato flakes
• 1 1/2 cups whole milk
• 3 tbsp unsalted butter
• 2 tbsp maple syrup
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh chives (for garnish)

Instructions:

1. In a saucepan, heat the milk and 3 tbsp unsalted butter over medium until the butter melts (about 2 minutes).
2. Whisk in 2 cups instant mashed potato flakes, 2 tbsp maple syrup, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Remove from heat.
3. Stir vigorously for 1–2 minutes until fluffy and no dry pockets remain. Cover and let rest for 3 minutes.
4. Top with 2 tbsp chopped fresh chives before serving.

The maple syrup caramelizes slightly against the smoky paprika, creating a cozy depth that’ll have everyone asking for seconds.

Tip: For extra richness, swap half the milk for heavy cream or stir in a spoonful of sour cream at the end.

Conclusion

With 18 tasty and versatile Instant Potato recipes, there’s something here for every occasion—whether it’s a cozy weeknight dinner or a festive gathering. We hope you find a new favorite (or two!) to add to your meal rotation. Don’t forget to leave a comment sharing which recipe you loved most, and pin this roundup to save for later. Happy cooking!