Stove-top directions: heat water, butter and salt just to boiling and remove from heat. Add cold 2% milk. Stir in potato flakes until moistened. Let stand until liquid is absorbed. Fluff with fork and serve. If potatoes are too thick, stir in a little more 2% milk. If potatoes are thinner than desired, add a few more flakes and stir.

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servings 2 - water 3/4 cup, salt* 1/4 tsp, butter* 1 tbsp, 2% milk* 1/3 cup, flakes 3/4 cup. Servings 4 - water 1-1/2 cups, salt* 1/4 tsp, butter* 2 tbsp, 2% milk* 2/3 cup, flakes 1-1/2 cups. Servings 6 - water 2-1/4 cups, salt* 1/2 tsp, butter* 3 tbsp, 2% milk* 1 cup, flakes 2-1/4 cups. Servings 20 - water 6-2/3 cups, salt* 1-1/4 tsp, butter* 2/3 cup, 2% milk* 3-1/3 cups, flakes 6-2/3 cups. *note: for a creamier mashed potato, stir in additional hot water or 2% milk. Less salt can be added if desired, margarine can be substituted for butter, and whole milk or skim milk can be substituted for 2% milk.

microwave directions: place water, 2% milk, butter, and salt in a microwave-safe casserole dish. Heat in microwave on high until hot (approximately 3 minutes for 4 servings). Remove from oven and stir in potato flakes to moisten. Let stand until liquid is absorbed. Fluff with fork and serve.

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Dehydrated Potato, Mono- And Diglycerides, Preservatives (sodium Acid Pyrophosphate, Sodium Bisulfite, And Citric Acid).