Hungry Jack Potatoes Mashed Box - 15.3 Oz
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Idaho Potato Flakes, Monoglyceride, Freshness Preserved with: Sodium Acid Pyrophosphate, Sodium Bisulfite, Citric Acid, BHA.
Mashed Potatoes

Makes 20 serving! Made with 100% real Idaho Potatoes! Gluten free. Per 1/3 Cup Dry Mix: 80 calories; 0 g sat fat (0% DV); 15 mg sodium (1% DV); 0 g sugars. For over 70 years Hungry Jack has been working hard to give you easy ways to enjoy simple, delicious meals that satisfy. Theres no frills or fuss, just the great taste of hearty meals that turn out right every time. So pull up a chair and dig into delicious. This package is sold by weight not by volume. Some settling of contents may have occurred during shipment and handling. Questions/comments? 1-888-247-9477 Monday-Thursday 8am-6pm, Friday 8am-5pm (CST). Visit hungryjackpotatoes.com or find us online: Facebook/hungryjack. Twitter at hgryjkpotatoes. YouTube: Hungry Jack Potatoes. Pinterest/hjpotatoes. Visit hungryjackpotatoes.com for delicious inspiration! Made with 35% recycled fiber. Grown in Idaho.

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Product Attributes
Directions Decide How Much You Want: Each serving equals about 2/3 cup. 2 Servings: 2/3 cup water; 1 tbsp butter (or margarine or olive oil); 1/4 tsp salt (optional); 1/3 cup milk; 2/3 cup potato flakes. 4 Servings: 1-1/4 cups water; 2 tbsp butter (or margarine or olive oil); 1/2 tsp salt (optional); 2/3 cup milk; 1-1/3 cups potato flakes. 6 Servings: 1-3/4 cups water; 3 tbsp butter (or margarine or olive oil); 3/4 tsp salt (optional); 1 cup milk; 2 cups potato flakes. 12 Servings: 3-1/2 cups water; 6 tbsp butter (or margarine or olive oil); 1-1/4 tsp salt (optional); 2 cups milk; 4 cups potato flakes. About 20 Servings (Entire Box): 5-1/3 cups water; 10 tbsp butter (or margarine or olive oil); 2-1/2 tbsp salt (optional); 3-3/4 cups milk; entire box potato flakes. Stove-Top Directions: Heat up water, butter and salt to boiling in saucepan. Remove from heat. Stir in milk and potato flakes with fork until potatoes are desired consistency. Note: Prepare entire box recipe in a 4 to 6-quart stock pot
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