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Same recipe as Potato Buds. 100% real. Filled with possibilities. Try making bacon cheddar potato soup. Per 1/3 Cup as Packaged: 90 calories; 0 g sat fat (0% DV); 25 mg sodium (1% DV); 0 g sugars. See nutrition facts for as prepared information. Add milk & butter. Box Tops for Education. For more recipe ideas visit BettyCrocker.com. Questions? Call 1-800-754-3516 Mon-Fri 7:30 am - 5:30 pm CT. For more recipe ideas visit BettyCrocker.com. Gluten free. 100% recycled paperboard. Carbohydrate Choices: 1.
Potatoes (Dried), Mono and Diglycerides (to Improve Texture), Freshness Preserved by Sodium Acid Pyrophosphate, Sodium Bisulfite and Citric Acid.
To make about 2 servings use 2/3 cup water; 1 tbsp butter; 1/4 tsp salt (sodium content per serving without salt is 70 mg) (use less if desired); 2 tbsp milk; 1/2 cup mashed potatoes; Microwave Times: 1-1/2 to 2-1/2 minutes. To make about 3 or 4 servings use 1-1/3 cup water; 2 tbsp butter; 1/2 tsp salt (sodium content per serving without salt is 70 mg) (use less if desired); 1/3 cup milk; 1 cup mashed potatoes; Microwave Times: 2-1/2 to 4 minutes. To make about 16 or 17 servings (entire package) (if making entire package, heat ingredients in 5-quart stockpot, and whip potatoes with whisk or spoon) use 6-1/2 cups water; 1/2 cup butter; 2 tsp salt (sodium content per serving without salt is 70 mg) (use less if desired); 1-1/4 cup milk; entire package mashed potatoes; and microwaving is not recommended. Stove-Top Directions: 1. Heat water, butter and salt to boiling in saucepan. 2. Remove from heat. Stir in milk and potatoes just until moistened. Let stand about 30 seconds. Whip with fork or spoon. Refrigerate leftovers. Microwave Directions: 1. Stir potatoes and salt in microwavable bowl. Stir in hot water, milk and butter until moistened. 2. Cover; microwave on high as directed in chart, stirring once, until hot. Caution: Hot! Whip with fork. Refrigerate leftovers.
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