17 Surprising Recipes with Potato Flakes (2024)

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We all could use shortcuts in the kitchen from time to time (or ALL the time!). Let a box of mashed potato flakes help make soups, chicken, shepherd’s pie and more.

Loaded Baked Potato Soup

The only thing that beats the comforting flavor of this thick and hearty loaded baked potato soup is possibly the idea that it simmers on its own all day in a slow cooker. —Barbara Bleigh, Colonial Heights, Virginia

Spicy Shepherd's Pie

Taco seasoning adds zip to this hearty main dish. It's easy to top with instant mashed potatoes, which I stir up while browning the beef. —Mary Malchow, Neenah, Wisconsin

Super Crispy Baked Chicken

Combine mashed potato flakes with Parmesan cheese for an ultra-crunchy coating to oven-baked chicken that is oh-so-tender and perfectly moist.—June Brown, Veneta, Oregon

Swiss Potato Puffs

Encourage guests to mingle by serving these cute little morsels. They’re transportable, mess-free and easy to eat in a few bites. —Myra Innes, Auburn, Kansas

Loaded Cheddar-Corn Potato Patties

Make these small for the perfect bite-size appetizer. Pile them on a cake platter, and watch them all disappear. —Darlene Brenden, Salem, Oregon

Caramel Potato Rolls

There is a burst of cinnamon in every bite of these ooey gooey tender rolls. They are good to have on hand when someone drops in for a cup of coffee. Maybe that's why we have so many people dropping in for coffee.—Florence Jerome, Helena, Montana

Breaded Sea Scallops

I never liked seafood until my husband urged me to try scallops, and now I love them. He says my breaded version is the best he's ever had. A tip I learned was to put them on a paper-towel-topped plate to soak up excess oil. —Martina Preston, Willow Grove, Pennsylvania

Focaccia Barese

This focaccia has been in my mom's family for several generations. It is one of my most-requested recipes whenever I am invited to a party—I am not allowed to attend unless I bring it! —Dora Travaglio, Mount Prospect, Illinois

After attending my daughter's back to school night and receiving a complimentary package of instant potatoes, I had to make something with them. I created these pork cutlets and they were fantastic. —Carrie Farias, Oak Ridge, New Jersey

It’s a cinch to jazz up instant mashed potatoes with sour cream and cream cheese, then cook and serve them from a slow cooker. For a special touch, sprinkle this creamy mashed potatoes recipe with chopped fresh chives, canned french-fried onions or fresh grated Parmesan cheese. —Donna Bardocz, Howell, Michigan

Whole Wheat Potato Rolls

My cousin gave me this recipe for classic potato rolls. If you have leftovers or want to make some ahead, go ahead and freeze them—they’ll be just as tasty. —Devon Vickers, Goddard, Kansas

Gram's Fried Chicken

As a boy, I wolfed down my grandmother's fried chicken. I never knew how she made it, but my recipe using potato flakes is crispy close. —David Nelson, Lincolnton, North Carolina

Cheesy Cauliflower Soup

When a chill is in the air, I like to make soups for the family. Cheese adds flavor and heartiness to this one, which is my own recipe. —Ruth Worden, Mossena, New York

Mini Shepherd's Pies

I’m as confident serving these little pies to company as to family. If I have enough time, I’ll use homemade biscuits and mashed potatoes. —Ellen Osborne, Clarksville, Tennessee

Makeover Potato Cheese Soup

This makeover recipe has about 40% fewer calories, two-thirds less fat, less than half the saturated fat, about half the cholesterol and a third less sodium of the original. Yet its comforting taste and creamy consistency will surely please the soup lovers in your family!—Bethany Thayer, Troutville, Virginia

Southwestern Shepherd's Pie

Guests will eat this hearty meal right up! You can freeze one of the pies for another day. —Suzette Jury, Keene, California

Emily has spent the last decade writing and editing food and lifestyle content. As a senior editor at Taste of Home, she leads the newsletter team sharing delicious recipes and helpful cooking tips to more than 2 million loyal email subscribers. Since joining TMB seven years ago as an associate editor, she has worked on special interest publications, launched TMB’s first cross-branded newsletter, supported the launch of the brand's affiliate strategy, orchestrated holiday countdowns, participated in taste tests and was selected for a task force to enhance the Taste of Home community. Emily was first mentioned by name in Taste of Home magazine in 1994, when her mother won a contest.When she’s not editing, Emily can be found in her kitchen baking something sweet, taking a wine class with her husband, or making lasagnas for neighbors through Lasagna Love.