Ingredients: Dehydrated Potato, Mono- and Diglycerides, Preservatives (Sodium Acid Pyrophosphate, Sodium Bisulfite, and Citric Acid).

Ingredients: Dehydrated Potato, Mono- and Diglycerides, Preservatives (Sodium Acid Pyrophosphate, Sodium Bisulfite, and Citric Acid).

Directions: preparation directions: 2 servings: 3/4 cup water; 1 tbsp butter; 1/4 tsp salt; 1/3 cup milk; 3/4 cup flakes. 4 servings: 1-1/2 cups water; 2 tbsp butter; 1/4 tsp salt; 2/3 cup milk; 1-1/2 cup flakes. 6 servings: 2-1/4 cups water; 3 tbsp butter; 1/2 tsp salt; 1 cup milk; 2-1/4 cups flakes. 10 servings: 3-1/3 cups water; 1/3 cup butter; 1 tsp salt; 1-2/3 cups milk; 3-1/3 cups flakes. about 20 servings: 6-2/3 cups water; 2/3 cup butter; 1-1/4 tsp salt; 3-1/3 cups milk; 6-2/3 cups flakes. stovetop: 1. heat water butter (or margarine) and salt to boiling. 2. remove from heat. 3. add 2% cold milk. 4. stir in potato flakes until moistened. 5. let stand until liquid is absorbed. fluff with fork and serve. reduced-fat recipe: use skim milk. 2 servings: use 1-1/2 teaspoons butter. 4 servings: use 1 tablespoon butter; 6 servings: use 2 tablespoons butter. reduces fat from 7 g to 4 g per serving. microwave oven: 1. place water, milk, butter (or margarine) and salt in a microwave safe casserole dish. 2. heat in microwave on high until hot (approximately 1-1/2 minutes). 3. remove from microwave (microwave ovens vary in power; adjust cooking time accordingly). 4. let stand until liquid is absorbed. fluff with fork before serving. caution: contents and bowl will be hot. note: for a creamier texture, stir in additional water or milk. less salt can be added. if desired, whole milk or skim milk can be substituted for 2% milk.

Directions: preparation directions: 2 servings: 3/4 cup water; 1 tbsp butter; 1/4 tsp salt; 1/3 cup milk; 3/4 cup flakes. 4 servings: 1-1/2 cups water; 2 tbsp butter; 1/4 tsp salt; 2/3 cup milk; 1-1/2 cup flakes. 6 servings: 2-1/4 cups water; 3 tbsp butter; 1/2 tsp salt; 1 cup milk; 2-1/4 cups flakes. 10 servings: 3-1/3 cups water; 1/3 cup butter; 1 tsp salt; 1-2/3 cups milk; 3-1/3 cups flakes. about 20 servings: 6-2/3 cups water; 2/3 cup butter; 1-1/4 tsp salt; 3-1/3 cups milk; 6-2/3 cups flakes. stovetop: 1. heat water butter (or margarine) and salt to boiling. 2. remove from heat. 3. add 2% cold milk. 4. stir in potato flakes until moistened. 5. let stand until liquid is absorbed. fluff with fork and serve. reduced-fat recipe: use skim milk. 2 servings: use 1-1/2 teaspoons butter. 4 servings: use 1 tablespoon butter; 6 servings: use 2 tablespoons butter. reduces fat from 7 g to 4 g per serving. microwave oven: 1. place water, milk, butter (or margarine) and salt in a microwave safe casserole dish. 2. heat in microwave on high until hot (approximately 1-1/2 minutes). 3. remove from microwave (microwave ovens vary in power; adjust cooking time accordingly). 4. let stand until liquid is absorbed. fluff with fork before serving. caution: contents and bowl will be hot. note: for a creamier texture, stir in additional water or milk. less salt can be added. if desired, whole milk or skim milk can be substituted for 2% milk.