The Best Brand of Store-Bought Mashed Potatoes, According to Chefs

When temperatures drop, my craving for mashed potatoes heats up. Mashed potatoes are one of my go-to starchy sides because they make a perfect addition to almost any cozy meal. Every forkful is fluffy, buttery goodness!

My love for this kind of spuds started early—when I was a kid, I always asked for them when my mom was making up holiday meals (or any meal, honestly). Fast-forward to today, and my love for mashed potatoes hasn’t wavered. While I often whip them up from scratch, I sometimes spring for the convenience of a refrigerated or frozen version. You pop 'em in the microwave for mashed potatoes in minutes, no actual mashing required.

I was curious to see what brand food professionals reach for when they need a store-bought shortcut. Surprisingly, all the chefs agreed on the same one.

The Food Professionals I Asked

• Charlie Ray: Private chef and founder of The Culinary Wildling
• Erin Clarke: Best-selling author of Well Plated Cookbook and Well Plated Every Day
• Jill Houk: Research and development chef at Culinary Culture
  

The Best Store-Bought Mashed Potatoes

The pros all said that Stouffer's Frozen Homestyle Mashed Potatoes is a brand worth buying.

“Stouffer’s is a great option when I’m looking for something freezer-friendly," says Clarke. "They’re great time-savers, and when you doctor them up, no one knows you didn’t mash the potatoes yourself."

Ray and Houk agree, saying that the creamy flavor of these mashed potatoes is as close to homemade as it gets. “These are classic mashed potatoes,” Ray says.

Creamy is the word these food professionals use to describe the texture of these mashed potatoes—exactly what you want from this side dish. Plus, this brand can be found at major grocery chains and is pretty affordable at about $4.99 per package (which contains about three servings).

How To Jazz Up Store-Bought Mashed Potatoes

Everyone had an idea or three for serving this Stouffer’s side. Once it’s been heated per package instructions, Ray recommends “adding it to a pan with two tablespoons of butter, half a cup of heavy cream, and my secret ingredient—one tablespoon of mayo—then seasoning it with salt to taste and freshly cracked black pepper.”

Ray serves the doctored-up potatoes as a side, adds them to shepherd’s pie, or turns them into homemade tater tots by frying small balls of chilled mashed potatoes until golden brown. Sometimes she even stuffs them with a cube of cheese for an ooey-gooey center.

Meanwhile, Clarke almost always uses these store-bought mashers for shepherd’s pie. “I make a quick and saucy ground beef or lamb filling, add frozen veggies to bulk it up, then spread the prepared mashed potatoes on top and pop it in the oven. It’s comforting, hearty, and using the store-bought mashed makes it attainable for a weeknight meal.”

Houk, on the other hand, turns her mashed potatoes into a quick loaded potato soup. “Place the mashed potatoes into a stock pot with enough chicken or vegetable stock to thin it to soup consistency," she says. "Heat to a low boil, whisking constantly (an immersion blender is also good for this). Then ladle the heated soup into bowls and top with cheddar cheese, sliced scallions or chives, a dollop of sour cream, and crumbled cooked bacon. For vegetarians, swap out the cooked bacon with chopped smoked almonds.”

Unsurprisingly, I'm craving mashed potatoes right now—and I think I know exactly what I'll reach for.

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