- 2 cups dry instant potato flakes
- 1/3 cup instant nonfat dry milk
powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- good pinch of black pepper
- 3/4 teaspoon salt
Measure all of the ingredients into a
resealable plastic container. I prefer to
use plastic quart sized zipper bags. Seal
and label the container, and store on the
pantry shelf until needed. It's a good idea
to make up several of these at a time for
convenience sake.
To Prepare:
- 1 package of Garlic & Margarine
Mashed Potato Mix
- 2 tablespoons margarine
- 3 cups boiling water (use 3-1/4 cups
if you prefer your potatoes thinner)
Empty the mashed potato mix into a large
bowl. Add the margarine. Pour in the boiling
water. Let it sit a moment to melt the
margarine. Stir the mixture with a fork
until it is smooth and thick. Serve hot,
straight from the bowl.
I prefer mine made with 3-1/4 cups of
boiling water, but this is a personal
decision. Makes 4 large servings.
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