Instant mashed potatoes

Heat the water or milk, take the pan off the heat, then sprinkle in the flakes gradually while stirring with a fork or whisk. Leave it to thicken briefly, then stir again to smooth it out.

Yes. Warm milk gives a creamier mash; add it gradually because the flakes thicken as they stand. Stir in a little butter at the end if you like.

It goes well with sausages and onion gravy, mince and gravy, or fish fingers and peas. It is also handy alongside stews, where it soaks up the gravy.

Yes. Make it a little firmer by using less liquid, spread it over the hot filling and rough up the surface with a fork. Bake at 200°C until golden, usually around 20–25 minutes.

Seal the flakes in an airtight container and keep them in a cool, dry cupboard. Moisture can make them clump and affect how evenly they rehydrate.

Cool leftovers and refrigerate them within 1–2 hours. The Food Standards Agency advises using leftovers within 2 days and reheating them until steaming hot throughout; reheat only once.

It works well as a quick topping for fish pie or shepherd’s pie, and a spoonful can thicken soup or gravy. It cannot replace fresh potatoes in dishes where they need to hold their shape, such as roast potatoes.

The flakes have had most of their water removed, so their energy is concentrated into less weight. Dry instant mash has 344 kcal per 100 g, compared with 102 kcal per 100 g of prepared mashed potato; adding liquid increases its weight.