Late night pondering - Instant Mashed Potatoes

[Blessed]

I love mashed potatoes at several restaurants, but it is obvious that they are made from instant potatoes. I have tried and tried to use these but they never live up to the expectations of those, let's say from KFC as an example. I am a pretty good cook and can't understand why I don't get those results. I follow the directions. I have even used whole milk instead of water.

Can anyone explain the mystery? Are they making theirs in those big industrial mixers? Is the secret to transfer the hot water to a big bowl and use a hand or stand mixer to whip them? Some of you will think I have gone out of my mind but this really bothers me.

I find I want to spend less time in the kitchen. This is one thing that never turns out well for me. Do you use instant and what method do you use when making them?

 

[Aunt Bea]

I’m not sure how commercial mashed potatoes are made but in my kitchen the secret is increased FAT = flavor.

Try reducing liquid and adding additional fat to instant potato flakes or making and freezing individual servings of fresh mashed potatoes made with butter, sour cream, cream cheese, Greek yogurt, etc…

This is one example of a make ahead mashed potato recipe but I just wing it.

Freezer Mashed Potatoes

 

[Rakaia]

Oh golly gosh...
I can remember the abomination of Deb instant mashed potatoes from when I was a kid. It's a crying shame if they still sell.
@Blessed
I'd like to thank you for reminding me about them, but I'd be a bloody liar if I did.