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Betty Crocker Mashed Potatoes, Cheddar
Betty Crocker Mashed Potatoes, Cheddar
4.9 oz
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About
Details
Made with real cheddar cheese. Creamy cheddar cheese sauce. New! Made with 100% real potatoes. Add milk and butter. Per 1/3 Cup as Packaged: 110 calories; 1 g sat fat (5% DV); 410 mg sodium (17% DV); 2 g sugars. See nutrition facts for as prepared information. Box Tops for Education. Ultimate Satisfaction: Ultimate comes wit a creamy sauce pouch that lets you swirl in lots of rich and hearty flavor. The result? A thicker, creamier experience that satisfied like homemade. Tested & Approved: Betty Crocker Kitchens. Each Betty Crocker product promises delicious homemade taste every time. 1-800-754-3516. Mon.-Fri. 7:30 a.m.-5:30 p.m. CT. www.BettyCrocker.com. General Mills, Box 200, Minneapolis, MN 55440. 100% recycled paperboard. Exchanges: 1 starch, 1 fat. Carbohydrate Choices: 1.
Ingredients
Potatoes*, Water, Cheddar Cheese (milk, Cheese Cultures, Salt, Enzymes), Soybean Oil, Maltodextrin, Whey, Nonfat Milk, Salt, Sodium Phosphate, Natural And Artificial Flavor, Color (artificial Color, Yellow Lakes 5 & 6), Mono And Diglycerides, Potassium Chloride, Sodium Alginate, Lactic Acid, Sugar, Parmesan Cheese* (cultured Milk, Salt, Enzymes), Coconut Oil, Xanthan Gum, Cheddar Cheese* (pasteurized Milk, Cheese Cultures, Salt, Enzymes), Vegetable Oil (canola, Soybean, And/or Sunflower Oil), Buttermilk, Onion*, Butter (cream, Salt), Yeast Extract, Calcium Lactate, Blue Cheese* (pasteurized Milk, Cheese Cultures, Salt, Enzymes), Silicon Dioxide (anticaking Agent), Enzyme Modified Romano Cheese (cultured Milk, Salt, Enzymes). Freshness Preserved By Sorbic Acid, Sodium Acid Pyrophosphate, Sodium Bisulfite, Citric Acid.
Directions
You Will Need: 1-1/3 cups water; 2 tbsp butter or margarine; 1/2 cup milk. Stove-Top: 1. Heat water and butter to a rapid boil in 2-quart saucepan. 2. Remove from heat. Stir in milk and potatoes just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth. 3. Squeeze cheese sauce on potatoes. Gently swirl cheese into potatoes (for best potato texture, do not blend completely). Refrigerate leftovers. Tip: For extra-creamy potatoes, stir in more milk, 1 tablespoon at a time, before adding cheese sauce. Microwave: 1. Stir 1-1/3 cups hot water, 1/2 cup milk, 2 tablespoons butter and potatoes in 1-1/2 quart microwavable casserole dish until moistened. 2. Cover; microwave on high 3 to 6 minutes, stirring halfway through cook time, until hot. Caution: Hot! Whip with fork until smooth. 3. Squeeze cheese sauce onto potatoes. Gently swirl cheese into potatoes (for best potato texture, do not blend completely). Refrigerate leftovers.
Warnings
Contains milk; May contain wheat and soy ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 110
- Total Fat 3.5g4%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 5mg2%
- Sodium 340mg15%
- Total Carbohydrate 17g6%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 2g
Details
Made with real cheddar cheese. Creamy cheddar cheese sauce. New! Made with 100% real potatoes. Add milk and butter. Per 1/3 Cup as Packaged: 110 calories; 1 g sat fat (5% DV); 410 mg sodium (17% DV); 2 g sugars. See nutrition facts for as prepared information. Box Tops for Education. Ultimate Satisfaction: Ultimate comes wit a creamy sauce pouch that lets you swirl in lots of rich and hearty flavor. The result? A thicker, creamier experience that satisfied like homemade. Tested & Approved: Betty Crocker Kitchens. Each Betty Crocker product promises delicious homemade taste every time. 1-800-754-3516. Mon.-Fri. 7:30 a.m.-5:30 p.m. CT. www.BettyCrocker.com. General Mills, Box 200, Minneapolis, MN 55440. 100% recycled paperboard. Exchanges: 1 starch, 1 fat. Carbohydrate Choices: 1.
Ingredients
Potatoes*, Water, Cheddar Cheese (milk, Cheese Cultures, Salt, Enzymes), Soybean Oil, Maltodextrin, Whey, Nonfat Milk, Salt, Sodium Phosphate, Natural And Artificial Flavor, Color (artificial Color, Yellow Lakes 5 & 6), Mono And Diglycerides, Potassium Chloride, Sodium Alginate, Lactic Acid, Sugar, Parmesan Cheese* (cultured Milk, Salt, Enzymes), Coconut Oil, Xanthan Gum, Cheddar Cheese* (pasteurized Milk, Cheese Cultures, Salt, Enzymes), Vegetable Oil (canola, Soybean, And/or Sunflower Oil), Buttermilk, Onion*, Butter (cream, Salt), Yeast Extract, Calcium Lactate, Blue Cheese* (pasteurized Milk, Cheese Cultures, Salt, Enzymes), Silicon Dioxide (anticaking Agent), Enzyme Modified Romano Cheese (cultured Milk, Salt, Enzymes). Freshness Preserved By Sorbic Acid, Sodium Acid Pyrophosphate, Sodium Bisulfite, Citric Acid.
Directions
You Will Need: 1-1/3 cups water; 2 tbsp butter or margarine; 1/2 cup milk. Stove-Top: 1. Heat water and butter to a rapid boil in 2-quart saucepan. 2. Remove from heat. Stir in milk and potatoes just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth. 3. Squeeze cheese sauce on potatoes. Gently swirl cheese into potatoes (for best potato texture, do not blend completely). Refrigerate leftovers. Tip: For extra-creamy potatoes, stir in more milk, 1 tablespoon at a time, before adding cheese sauce. Microwave: 1. Stir 1-1/3 cups hot water, 1/2 cup milk, 2 tablespoons butter and potatoes in 1-1/2 quart microwavable casserole dish until moistened. 2. Cover; microwave on high 3 to 6 minutes, stirring halfway through cook time, until hot. Caution: Hot! Whip with fork until smooth. 3. Squeeze cheese sauce onto potatoes. Gently swirl cheese into potatoes (for best potato texture, do not blend completely). Refrigerate leftovers.
Warnings
Contains milk; May contain wheat and soy ingredients.
Common questions
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