Details

Copyright 2004, 1996

reduced-fat recipe - use skim milk, and for 2 servings, use 1 1/2 teaspoons margarine; For 4 servings, use 1 tablespoon margarine, for 6 servings, use 2 tablespoons margarine. Reduces fat from 7g to 4g per serving.

nf12026

our family satisfaction plus! - if you are not satisfied with any our family brand product, simply return it to the store where purchased. We will refund your money plus replace the item with a like them of the brand of your choice - free

preparation instructions - 1. Heat water, margarine or butter, and salt just to boiling and remove from heat. 2. Add cold milk. 3. Stir in potato flakes until moistened. Let stand until liquid is absorbed. Fluff with fork and serve. If potatoes are too thick, stir in a little more milk. If potatoes are thinner than desired, add a few more flakes and stir. Stovetop directions (2oz serving) 1. Heat 1 cup water, 1 1/2 tablespoons of margarine or butter and 1/4 teaspoon of salt just to boiling and remove from heat. 2. Add 6 tablespoons of 2% cold milk. 3. Stir in potato flakes until moistened. Let stand until liquid is absorbed. Fluff with fork and serve. Microwave directions (2oz serving) - place water, milk, margarine or butter and salt in a microwave safe casserole dish. Heat in microwave on high until hot (approximately 1 1/2 minutes). Remove from oven and stir in potato flakes to moisten. Let stand until liquid is absorbed. Fluff with fork and serve.

stovetop preparations - servings 1 - water 6 tbsp, salt* 1/8 tsp, margarine* 1 1/2 tsp, 2% milk* 2 1/2 tbsp, flakes 6 tbsp. Servings 2 - water 3/4 cup, salt* 1/4 tsp, margarine* 1 tbsp, 2% milk* 1/3 cup, flakes 3/4 cup. Servings 4 - water 1 1/2 cups, salt* 1/4 tsp, margarine* 2 tbsp, 2% milk* 2/3 cup, flakes 1 1/2 cups. Servings 6 - water 2 1/4 cups, salt* 1/2 tsp, margarine* 3 tbsp, 2% milk*1 cup, flakes, flakes 2 1/4 cups. Servings 8 - water 3 cups, salt* 1/2 tsp, margarine* 4 tbsp, 2% milk* 1 1/3 cup, flakes 3 cups. Servings 10 - water 3 1/3 cups, salt* 1 tsp, margarine* 1/3 cup, 2% milk* 1 2/3 cups, flakes 3 1/3 cups. Servings 14 - water 4 3/4 cups, salt* 1 tsp, margarine* 1/2 cup, 2% milk* 2 1/3 cups, flakes 4 3/4 cups. Servings 16 - water 5 1/3 cups, salt* 1 tsp, margarine* 1/2 cup, 2% milk* 2 2/3 cups, flakes 5 1/3 cups. Servings 18 - water 6 cups, salt* 1 1/4 tsp, margarine* 1/2 cup, 2% milk* 3 cups, flakes 6 cups. Servings 20 - water 6 2/3 cups, salt* 1 1/4 tsp, margarine* 2/3 cup, 2% milk* 3 1/3 cups, flakes 6 2/3 cups. Servings 24 - water 8 cups, salt* 1 1/2 tsp, margarine* 3/4 cup, 2% milk* 4 cups, flakes 8 cups. Servings 36 - water 12 cups, salt* 2 1/2 tsp, margarine* 1 1/4 cups, 2% milk* 6 cups, flakes 12 cups, servings 42 - water 14 cups, salt* 3 1/2 tsp, margarine* 1 1/3 cup, 2% milk* 7 cups, flakes 14 cups. * note: for a creamier mashed potato, stir in additional hot water or milk. Less salt can be added if desired, butter can be substituted for margarine and whole milk or skim milk can be substituted for 2% milk.

Ingredients

Dehydrated Potato With Emulsifier (mono- And Diglycerides) And Preservative (sodium Acid Pyrophosphate, Sodium Bisulfite, Citric Acid).

Directions

Preparation Instructions: Stovetop Directions: 1. Heat water, butter and salt just to boiling and remove from heat. 2. Add 2% cold milk. 3. Stir in potato flakes until moistened. Let stand until liquid is absorbed. Fluff with fork and serve. Microwave Directions: 1. Place water, milk, butter and salt in a microwave safe casserole dish. Heat in microwave on high until hot (approximately 1 -1/2 minutes) 2. Remove from oven and stir in potato flakes to moisten. Let stand until liquid is absorbed. 3. Fluff with fork and serve. Servings 1: 6 tbsp water; 1/8 tsp salt*; 1-1/2 tsp butter*; 2-1/2 tbsp 2% milk*; 6 tbsp flakes. Servings 2: 3/4 cup water; 1/4 tsp salt*; 1 tbsp butter*; 1/3 cup 2% milk*; 3/4 cup flakes. Servings 4: 1-1/2 cups water; 1/4 tsp salt*; 2 tbsp butter*; 2/3 cup 2% milk*; 1-1/2 cups flakes. Servings 6: 2-1/4 cups water; 1/2 tsp salt*; 3 tbsp butter*; 1 cup 2% milk*; 2-1/4 cups flakes. Servings 8: 3 cups water; 1/2 tsp salt*; 4 tbsp butter*; 1-11/3 cup 2% milk*; 3 cups flakes. Servings 10: 3-1/3 cups water; 1 tsp salt*; 1/3 cup butter*; 1-2/3 cups 2% milk*; 3-1/3 cups flakes. Servings 14: 4-3/3 cups water; 1 tsp salt*; 1/2 cup butter*; 2-1/3 cups 2% milk*; 4-3/4 cups flakes. Servings 16: 5-1/3 cups water; 1 tsp salt*; 1/2 cup butter*; 2-2/3 cups 2% milk*; 5-1/3 cups flakes. Servings 18: 6 cups water; 1-1/4 tsp salt*; 1/2 cup butter*; 3 cups 2% milk*; 6 cups flakes. Servings 20: 6-2/3 cups water; 1-1/4 tsp salt*; 2/3 cup butter*; 3-1/3 cups 2% milk*; 6-2/3 cups flakes. Servings 24: 8 cups water; 1-1/2 tsp salt*; 3/4 cup butter*; 4 cups 2% milk*; 8 cups flakes. Servings 36: 12 cups water; 2-1/2 tsp salt*; 1-1/4 cups butter*; 6 cups 2% milk*; 12 cups flakes. * Note: For creamier mashed potatoes, stir in additional hot water or milk. Less salt can be added if desired, margarine can be substituted for butter and whole milk or skim milk can be substituted for 2% milk.