This easy mashed potato hack uses frozen shredded potatoes (hash browns) for the fastest, creamiest mashed potatoes ever! Ready in 10 minutes with no boiling or peeling.
This recipe was truly born out of necessity. My kids are mashed potato-obsessed and look forward to them every holiday, plus somehow manage to ask for them on random weeknights too. But who has time to peel, chop and boil potatoes on a busy weeknight? Not me!
So I came up with this shortcut version that gives you creamy, fluffy mashed potatoes from start to finish in just 10 minutes. It's a no-peel, no-chop, no-boil solution that's perfect for when you want all the comfort of mashed potatoes without any of the prep.
The secret is to use store-bought frozen hash browns. Just make sure the only ingredient is potatoes (no preservatives, oils or additives). I love the Sprouts brand and the Cascadian Farm brand (not sponsored) because their bags consist of just potatoes as the sole ingredient.
I usually keep a bag on hand for my air fryer hash browns recipe (which the kids also love), but one day I noticed that when I cooked them low and slow in the oven, they softened enough to mash with the back of a spoon. My kids loved it, and that discovery quickly became inspiration for this mashed potato hack!
Instructions
Simply add frozen shredded potatoes to a small saucepan along with a bit of water, salt, pepper and pressed garlic (optional). Cover and cook over low-to-medium heat to let the steam do all the work. When the potatoes are soft, stir in some vegan butter and a spoonful of my homemade cashew cream for extra creaminess and body. Everything cooks together in one pot - no draining or fuss!
If you're in a rush, a few quick pulses with an immersion blender (no more than 5) will smooth things out. Too many pulses will make them gummy, so go easy. If you do have a bit more time, leave them on a low simmer (covered) for an extra 10 minutes or more and mash them right in the pot with the back of a spoon. Either way, you'll end up with rich, silky mashed potatoes that taste like you spent way more time making them.
Serve them just like you would any mashed potatoes. Add vegan butter, fresh chives or thyme on top. You can easily double or triple the recipe if you're feeding a crowd.
My family honestly seems just as happy with this version as the classic kind, which makes me wonder why I ever bother with all that peeling and boiling. It's even good enough for Thanksgiving!
For more traditional mashed potato recipes, definitely try my fluffy vegan mashed potatoes and this Instant Pot version as well!
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Quick 10-Minute Mashed Potatoes
- Total Time: 10 minutes
- Yield: 4 1x
- Diet: Vegan
Description
This easy mashed potato hack uses frozen shredded potatoes (hash browns) for the fastest, creamiest mashed potatoes ever! Ready in 10 minutes with no boiling or peeling.
Ingredients
- 14 ounces frozen shredded potatoes (hash browns) - only ingredient should be potatoes
- ¼ cup water
- ¼ teaspoon fine salt
- 1/16 teaspoon fine black pepper (or more to taste)
- 3 tablespoons vegan butter
- 3 tablespoons cashew cream (for extra creaminess)
- 1 garlic clove, pressed (optional)
Instructions
- Add potatoes, water, salt, pepper and garlic to a small lidded saucepan.
- Cover and cook over low-to-medium heat for 5-10 minutes.
- Stir in vegan butter and cashew cream.
- Quickly pulse (no more than 5 times) with an immersion blender. If you have extra time and can simmer longer (about 10 additional minutes or longer while still covered with the lid), you can mash them with the back of a spoon.
- Enjoy! Serve with your favorite toppings such as finely chopped chives, fresh ground pepper and a pat of vegan butter.
Notes
If making ahead of time, reheat gently on the stovetop with a splash of water to rehydrate. Try not to microwave it if possible as the stovetop keeps the texture creamy.
- Prep Time: 3
- Cook Time: 7
- Category: Side Dish
- Method: Stovetop
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