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slide 1 of 18, Idaho Spuds Mashed Potatoes,
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Idaho Spuds

Idaho Spuds Mashed Potatoes

Recipe for Basic Potatoes: Microwaving is not recommended for amounts over 6 servings. Because of differences in microwave ovens, cooking times may vary. 2 Servings: 2/3 cup water; 1 tbsp. margarine, butter or olive oil; 1/4 tsp. salt; 1/3 cup milk; 2/3 cup potato flakes; 2 to 2-1/2 minutes microwave time. 4 Servings: 1-1/4 cups water; 2 tbsp. margarine, butter or olive oil; 1/2 tsp. salt; 2/3 cup milk; 1-1/3 cups potato flakes; 3 to 3-1/2 minutes microwave time. 6 Servings: 2 cups water; 3 tbsp. margarine, butter or olive oil; 3/4 tsp. salt; 1 cup milk; 2 cups potato flakes; 4-1/2 to 5 minutes microwave time. 12 Servings: 4 cups water; 6 tbsp. margarine, butter or olive oil; 1-1/2 tsp. salt; 2 cups milk; 4 cups potato flakes; microwave not recommended. About 18 Servings: 5-3/4 cups water; 1/2 cup margarine, butter or olive oil; 2-1/4 tsp. salt; 2-3/4 cups milk; entire box potato flakes; microwave not recommended. Stove Top Directions: 1. Heat water, margarine and salt to rolling boil in saucepan. 2. Remove from heat. 3. Add milk to saucepan. Stir in potato flakes with fork until potatoes are desired consistency. Do not whip. Refrigerate leftovers. High Altitude (3500-6500 ft) Stove-Top Prep: Because liquids may evaporate faster, increase water amount and cooking times if needed. Microwave Prep: Increase microwave time by 30 seconds (potatoes will be hot but not bubbly). Microwave Directions: 1. Combine water, margarine, salt and milk in microwave-safe bowl according to chart above. 2. Stir in potato flakes just until moistened; cover but allow steam to vent on one side. 3. Microwave on high. 4. Remove carefully from microwave - bowl and potatoes will be hot; stir gently, do not whip. Refrigerate leftovers.
Ingredients
Idaho Potato Flakes (Dry), Monoglyceride, Sodium Acid Pyrophosphate, Freshness Preserved with Sodium Bisulfite, Citric Acid, BHA.
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Contains sulfite; May contain milk