My 6 yr old son prefers the taste of instant mashed potatoes. How can I make my real mashed potatoes taste more like instant?

I usually make my mashed potatoes by boiling golden potatoes with the skin on, then using an immersion blender to make it all smooth, add in sour cream and salt.

How can I make my mashed potatoes taste more like the Idaho (plain) instant potatoes? They do taste more creamy in texture and more buttery.

Is there a way to still keep the skins on for more nutrients?

Thanks!