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Ingredients

• ✓ instant mashed potato
• vegetable oil
• milk
• egg
• salt
• black pepper
• chicken tender

Instructions

1. 1 Heat oil in a large skillet over medium heat.
2. 2 Meanwhile, beat together milk and egg in a shallow bowl. Stir together instant mashed potatoes, salt, and pepper in another shallow bowl.
3. 3 Stir chicken tenders with milk mixture to coat thoroughly, then shake off excess milk and dip each tender into potato flakes.
4. 4 Cook breaded tenders in hot oil until golden brown, 7 to 10 minutes. Drain on a paper towel-lined plate.

By beccalynn

Ingredients

• ✓ instant mashed potato
• ground beef
• onion
• cream of mushroom soup
• corn
• ketchup
• black pepper
• cheddar cheese

Instructions

1. 1 Cook and stir beef and onion in a large skillet over medium-high heat until beef is browned and crumbly, about 5 minutes; drain and discard grease.
2. 2 Reduce heat to low. Stir condensed soup, corn, ketchup, and pepper into beef mixture; cook until heated through, about 2 minutes. Divide beef mixture into four 4-inch round baking pans; spread prepared mashed potatoes over beef mixture. Place the pans on a baking sheet.
3. 3 Bake in the preheated oven until potatoes are lightly browned, about 15 minutes.
4. 4 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Sprinkle cheese evenly over pies.
6. 6 Cook under the preheated broiler until cheese is melted, about 2 minutes. Allow to cool for 5 minutes before serving.

By Chelsey Carr

Ingredients

• ✓ instant mashed potato
• ground beef
• salt
• pepper
• tomato sauce
• onion
• worcestershire sauce
• vegetarian baked bean
• cheddar cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a large skillet over medium high heat, combine the ground beef and salt and pepper to taste. Saute for 10 minutes, or until well browned. Add the tomato sauce, onion and Worcestershire sauce. Reduce heat to low and simmer for 10 minutes.
3. 3 Prepare potatoes according to package directions. Place beef mixture into a casserole dish. Layer the beans over the beef and smooth prepared potatoes over the beans.
4. 4 Sprinkle the cheese over the potatoes and bake uncovered at 375 degrees F (190 degrees C) for 30 to 40 minutes.

By Maggie Bomis

Ingredients

• ✓ instant mashed potato
• onion
• vegetable oil
• salt
• pepper
• corn tortilla
• vegetable oil
• lettuce
• tomato
• cheddar cheese
• monterey jack cheese
• salsa

Instructions

1. 1 Prepare mashed potatoes according to package directions.
2. 2 Heat oil in a skillet over medium heat. Sautee diced onions in oil until tender and translucent, 3 to 5 minutes. Add cooked mashed potatoes and season with salt and pepper.
3. 3 Place tortillas on a plate. Heat in microwave until pliable, 15 to 20 seconds.
4. 4 Place 1/4 cup of potato mixture in each tortilla, fold in half and secure each end with toothpicks.
5. 5 Heat oil in a skillet until shimmering. Fry each taco until crispy and golden brown, about 1 minute on each side.
6. 6 Remove toothpicks and top with garnishes.

By Yoly

Ingredients

• ✓ instant mashed potato
• margarine
• white sugar
• egg
• unsweetened chocolate
• vanilla extract
• all-purpose flour
• baking soda
• salt
• buttermilk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda and salt. Set aside.
2. 2 In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Stir in the melted chocolate, vanilla and mashed potatoes. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
3. 3 Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By LOUANNL

Ingredients

• ✓ instant mashed potato
• vegetable oil
• sugar
• shortening
• milk
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• nutmeg
• cinnamon

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Beat sugar and shortening together in a bowl using an electric mixer until creamy. Add milk, eggs, and vanilla extract; stir well. Stir in mashed potatoes. Add flour, baking powder, salt, nutmeg, and cinnamon. Stir using a sturdy spoon, as mixture will be thick. Refrigerate dough for 1 hour so that dough will be less sticky and easier to work with.
3. 3 Lightly flour a countertop and place plastic wrap on top of dough; roll out to desired thickness. Cut into strips or use a donut cutter to make traditional round donuts.
4. 4 Lower donuts carefully into the hot oil in batches. Fry until 1 side is golden brown, 2 to 3 minutes. Turn and continue frying until other side is golden, about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with remaining donuts.
5. 5 Transfer donuts to a wire rack to cool.

By Jennifer

Ingredients

• ✓ instant mashed potato
• water
• cheddar cheese
• green onion
• cumin
• corn tortilla
• cooking spray
• salsa verde
• cotija cheese

Instructions

1. 1 Heat water in a medium saucepan to boiling. Remove from the heat and stir in instant mashed potatoes. Mix thoroughly with a fork to moisten all potatoes and let stand 5 minutes. Stir in Cheddar cheese, green onion, and cumin.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
3. 3 Wrap tortillas in a damp paper towel and microwave on high until warm, about 20 seconds.
4. 4 Spread 1 tablespoon potato mixture in the center of a tortilla and fold over to make a taco. Repeat with remaining tortillas.
5. 5 Working in batches, place tacos in the basket of an air fryer. Spray the tops with cooking spray and cook until crispy, about 5 minutes. Transfer to a serving platter and repeat to cook remaining tacos.
6. 6 Drizzle salsa verde over tacos and top with cotija cheese.

By Soup Loving Nicole