Making mashed potatoes using canned potatoes is super easy- it takes less than 10 minutes for this side dish to come together. These creamy canned mashed potatoes make the perfect addition to a simple supper on busy evenings.
If there’s one thing my kids all adore- it’s carbs. In pretty much any form too.
However, one of their all time favorites has got to be creamy mashed potatoes.
Not that I blame them either- those things are delicious.
They pair perfectly with so many dishes as a simple side too, making it pretty easy to plan dinner around their request.
From scratch mashed potatoes are great, but not when I need dinner done in a hurry.
When I need quick and easy, I grab some canned potatoes from the pantry and whip up these canned mashed potatoes instead.
Just as delicious, but they’re ready in half the time with minimal effort.
Seriously, 10 minutes is all you need!
Ingredients Needed
You’ll only need a handful of ingredients to whip up these easy canned mashed potatoes.
- Canned Potatoes – You’ll need canned whole potatoes for this recipe, any brand will work.
- Milk – Whole milk is best, and will result in the creamiest potatoes.
- Seasonings – These easy mashed potatoes are simple seasoned with a blend of garlic powder, salt, & pepper. These can all be adjusted to your preferred taste.
- Butter – Pats of butter, for serving.
That’s it.
Just a few easy to get ingredients, and you’ve got everything you need to whip up a batch of canned mashed potatoes.
How To Make Mashed Potatoes Using Canned Potatoes
Making mashed potatoes is quick and convenient when using canned potatoes- and also budget friendly too!
Get started by opening and draining your canned potatoes.
Transfer the potatoes to a medium sized pot, and pour in the milk.
Bring the mixture to a boil over medium high heat, then immediately reduce to a simmer.
You don’t want the milk to boil over or to scald, so you’ll need to be watching and lower the temperature quickly.
Stirring often, let the potatoes and milk simmer for 2-3 minutes. Remove the pot from heat.
Using a potato masher mash the potatoes in the pot until mostly smooth. Be careful not to splash milk out since it will still be very hot.
Stir in the garlic powder, and salt & pepper, to taste. Adjust if needed.
Transfer the canned mashed potatoes to a serving bowl, and top with pats of butter.
Serve warm!
What To Serve With A Side Of Mashed Potatoes
While I could quite happily tuck into a whole bowl of creamy mashed potatoes without complaint, I can’t really serve that to my family and call it dinner.
Luckily, these canned mashed potatoes are an easy side dish that pairs perfectly with pretty much any meaty main course to make a meal.
Add a side salad and dinner’s done!
Some of our favorite things to pair them with include:
- Smothered Chicken
- Thanksgiving Meatloaf
- Slow Cooker Dill Pickle Pot Roast
- Marry Me Rosemary Dijon Chicken
They also make a great base for ladling thick soups or stews over, like this cranberry beef stew.
Storing
Leftover mashed potatoes can be stored in the refrigerator for up to two days in an air tight container.
They will separate some, just reheat and stir them back together before serving.
These DO NOT freeze well.
Do I Have To Use Whole Potatoes?
You can use canned whole potatoes, sliced, or diced- whichever you prefer or happen to have on hand.
If I’m buying them, then I tend to go with whatever’s on sale.
I will say though that I’ve found that the larger whole potatoes are easier to mash than the smaller diced variety.
TIPS & TRICKS
- Don’t have whole milk? You can sub half & half, if needed.
- If you want thicker potatoes, use less milk.
- Want even creamier potatoes? Add a spoonful of whipped cream cheese or sour cream, and stir in until evenly combined.
- You can use an immersion blender instead of a potato masher if you want smoother mashed potatoes.
- In addition to the pats of butter, I like to serve mine topped with extra freshly cracked black pepper and a sprinkle of fresh herbs. Makes for a pretty presentation for such a simple dish, especially for nicer dinners or holidays.
Other Easy Potato Recipes
Making mashed potatoes using canned potatoes is super simple.
Canned mashed potatoes only take 10 minutes to whip up, and are a simple side dish to complete a full dinner.
It’s one our whole family loves, and saves so much time on busy evenings.
Are you looking for other easy potato recipes to try? Check out these reader favorites:
- Crispy Old Bay Roasted Potatoes
- Air Fryer Baked Potatoes
- Crockpot Scalloped Potatoes
- Instant Pot Funeral Potatoes
If you’ve tried these CANNED MASHED POTATOES, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Canned Mashed Potatoes
Ingredients
- 4 15 oz cans whole potatoes drained
- 1 cup whole milk
- 1 tsp garlic powder
- salt & pepper to taste
- 2 tbsp butter sliced
Instructions
- Add the drained potatoes to a medium sized pot. Pour in the milk.
- Bring the mixture to a boil, then immediately reduce the heat to a simmer and continue cooking for 2-3 minutes. Stir often.
- Remove the pot from heat.
- Using a sturdy potato masher, mash the potatoes in the pot until mostly smooth.
- Add the garlic powder, and season with salt & pepper, to taste. Stir again to evenly incorporate.
- Transfer the mashed potatoes to a bowl for serving, and top with the sliced pats of butter.
- Spoon onto plates, and enjoy!
Notes
- Don't have whole milk? You can sub half & half, if needed.
- If you want thicker potatoes, use less milk.
- Want even creamier potatoes? Add a spoonful of whipped cream cheese or sour cream, and stir in until evenly combined.
- You can use an immersion blender instead of a potato masher if you want smoother mashed potatoes.
- In addition to the pats of butter, I like to serve mine topped with extra freshly cracked black pepper and a sprinkle of fresh herbs. Makes for a pretty presentation for such a simple dish, especially for nicer dinners or holidays.
I’m sure the problem is me, and not the recipe, but I don’t know what I did wrong. these were not good at all. I followed the recipe precisely, but the finished product was oddly lumpy and wet, and had the taste of green potatoes. I was so disappointed. can you tell me what might have happened? I have arthritis and other health issues, and peeling and mashing potatoes is super hard for me to do. this would be a lifesaver if I can get it to work!