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Naturally & artificially flavored. 25% more servings than leading flavored mashed competitor. Serves 6 (as compared to 4-serving size). Made with 100% real mashed potatoes. Per 1/3 Cup As Packaged: 80 calories; 0 g sat fat (0% DV); 430 mg sodium (18% DV); 0 g sugars. See nutrition facts for as prepared information. Add milk and butter. 100% American grown potatoes. Try this great recipe idea. For more recipe ideas visit BettyCrocker.com. Questions? Call 1-800-754-3516. Mon.-Fri. 7:30 am - 5:30 pm CT. Box Tops for Education. how2recycle.info. Carbohydrate Choices: 1.
Potatoes (Dried), Salt, Maltodextrin, Imitation Bacon Bits (Vital Wheat Gluten, Salt, Maltodextrin, Canola Oil, Natural Smoke Flavor, Colored with Caramel Color and Red 40 Lake, Monosodium Glutamate, Citric Acid, Sugar), Sugar, Mono and Diglycerides, Onion (Dried), Whey, Partially Hydrogenated Soybean and Cottonseed Oil, Cheddar Cheese (Dried)(Milk, Cheese Cultures, Salt, Enzymes), Vegetable Oil (Canola and/or Partially Hydrogenated Soybean Oil), Chives (Dried), Parmesan Cheese (Dried)(Milk, Cultured, Salt, Enzymes), Sour Cream (Dried)(Cream, Skim Milk, Cultures), Buttermilk, Natural and Artificial Flavor, Silicon Dioxide (Anticaking Agent), Rendered Bacon Fat, Cooked Bacon (Cured with Water, Salt, Sugar, Sodium Phosphate, Sodium Ascorbate, Sodium Nitrite, Natural Smoke Flavor), Ricotta Cheese (Dried)(Whey, Milkfat, Lactic Acid, Salt), Sodium Phosphate, Color (Yellow Lakes 5 & 6, Artificial Color), Blue Cheese (Dried)(Milk, Cheese Cultures, Salt, Enzymes), Natural Smoke Flavor, Hydrolyzed Corn, Soy, and Wheat Protein, Smoked Pork Fat, Disodium Inosinate, Yeast Extract, Enzyme Modified Romano Cheese (Made from Cow's Milk, Cheese Cultures, Salt, Enzymes), Monosodium Glutamate. Freshness Preserved by Sodium Acid Pyrophosphate, Sodium Bisulfite, Acetic Acid and Citric Acid.
Contains wheat, milk and soy ingredients.
You Will Need: 2 cups water; 3 tablespoons butter; 3/4 cup milk. Stove-Top Directions: 1. Heat water and butter to a rapid boil in 2-quart saucepan. 2. Remove from heat. Stir in milk and potatoes until well blended. Let stand 1 minute. Whip with fork or spoon. Refrigerate leftovers. Microwave Directions: 1. Stir 2-1/4 cups hot water, 3/4 cup milk, 3 tablespoons butter and potatoes in 2-quart microwavable casserole dish until moistened. 2. Cover; microwave on high 3 to 6 minutes, stirring once, until hot. Caution: hot! Whip with fork. Refrigerate leftovers. Tips: For stiffer potatoes, let stand 3 to 5 minutes. For extra-creamy potatoes, stir in more milk, 1 tablespoon at a time.
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