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Food Lion Potatoes, Mashed, Instant, Box
Food Lion Potatoes, Mashed, Instant, Box
26.2 oz
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About
Details
Food Lion Potatoes, Mashed, Instant, Box Microwaveable. Just add milk, salt & butter or margarine. Per 1/3 Cup Dry Serving: 70 calories; 0 g sat fat (0% DV); 15 mg sodium (1% DV); less than 1 g total sugars.
Ingredients
Dehydrated Potato, Mono- And Diglycerides, Preservatives (sodium Acid Pyrophosphate, Sodium Bisulfite, And Citric Acid).
Directions
Cooking Directions: Number of Servings - 2: Water - 3/4 cup; Salt (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 1/4 tsp; Butter (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 1 Tbsp; 2% Milk (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 1/3 cup; Flakes - 3/4 cup. Number of Servings - 4: Water - 1-1/2 cups; Salt (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 1/4 tsp; Butter (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 2 Tbsp; 2% Milk (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 2/3 cup; Flakes - 1-1/2 cups. Number of Servings - 8: Water - 3 cups; Salt (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 1/2 tsp; Butter (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 4 Tbsp; 2% Milk (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 1-1/3 cups; Flakes - 3 cups. Number of Servings - 10: Water - 3-1/3 cups; Salt (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 1 tsp; Butter (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 1/3 cup; 2% Milk (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 1-2/3 cups; Flakes -3- 1/3 cups. Number of Servings - 16: Water - 5-1/3 cup; Salt (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 1 tsp; Butter (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 1/2 cup; 2% Milk (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 2-2/3 cups; Flakes - 5-1/3 cups. Number of Servings - 20: Water - 6-2/3 cups; Salt (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 1 1/4 tsp; Butter (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 2/3 cup; 2% Milk (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 3 1/3 cups; Flakes - 6-2/3 cups. Stovetop: Heat water, butter or margarine, and salt to boiling in saucepan. Remove from heat. Add cold milk. Stir in potato flakes. Let stand until flakes are moist. Whip lightly with fork. Serve with additional butter or margarine and seasoning as desired. If softer mashed potatoes and desired, add a little more water or milk. For firmer potatoes, stir in more flakes. Microwave: Place water, milk, butter or margarine, and salt in a microwave-safe casserole dish. Heat on high until hot, approximately 3 minutes for 4 servings. Remove from microwave and stir in potato flakes to moisten. Let stand until liquid is absorbed. Fluff with fork and serve.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 70
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 15mg1%
- Total Carbohydrate 15g5%
- Dietary Fiber 1g4%
- Protein 1g
Details
Food Lion Potatoes, Mashed, Instant, Box Microwaveable. Just add milk, salt & butter or margarine. Per 1/3 Cup Dry Serving: 70 calories; 0 g sat fat (0% DV); 15 mg sodium (1% DV); less than 1 g total sugars.
Ingredients
Dehydrated Potato, Mono- And Diglycerides, Preservatives (sodium Acid Pyrophosphate, Sodium Bisulfite, And Citric Acid).
Directions
Cooking Directions: Number of Servings - 2: Water - 3/4 cup; Salt (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 1/4 tsp; Butter (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 1 Tbsp; 2% Milk (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 1/3 cup; Flakes - 3/4 cup. Number of Servings - 4: Water - 1-1/2 cups; Salt (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 1/4 tsp; Butter (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 2 Tbsp; 2% Milk (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 2/3 cup; Flakes - 1-1/2 cups. Number of Servings - 8: Water - 3 cups; Salt (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 1/2 tsp; Butter (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 4 Tbsp; 2% Milk (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 1-1/3 cups; Flakes - 3 cups. Number of Servings - 10: Water - 3-1/3 cups; Salt (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 1 tsp; Butter (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 1/3 cup; 2% Milk (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 1-2/3 cups; Flakes -3- 1/3 cups. Number of Servings - 16: Water - 5-1/3 cup; Salt (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 1 tsp; Butter (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 1/2 cup; 2% Milk (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 2-2/3 cups; Flakes - 5-1/3 cups. Number of Servings - 20: Water - 6-2/3 cups; Salt (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 1 1/4 tsp; Butter (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 2/3 cup; 2% Milk (Note: For creamier mashed potatoes, stir in additional hot water or milk. To reduce sodium, use less salt. Margarine can be substituted for butter, and skim milk for 2% milk) - 3 1/3 cups; Flakes - 6-2/3 cups. Stovetop: Heat water, butter or margarine, and salt to boiling in saucepan. Remove from heat. Add cold milk. Stir in potato flakes. Let stand until flakes are moist. Whip lightly with fork. Serve with additional butter or margarine and seasoning as desired. If softer mashed potatoes and desired, add a little more water or milk. For firmer potatoes, stir in more flakes. Microwave: Place water, milk, butter or margarine, and salt in a microwave-safe casserole dish. Heat on high until hot, approximately 3 minutes for 4 servings. Remove from microwave and stir in potato flakes to moisten. Let stand until liquid is absorbed. Fluff with fork and serve.
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