Idahoan Potato Flakes

Potato Flakes

Idahoan mashed made from real Idaho potatoes
 
Preparation instruction: 2 servings; 1 qt. pan size; 2/3 cup water; ¼ tsp. salt; 1 Tbsp. butter or margarine; ¼ cup milk; 2/3 cup potatoes. 4 servings; 1 ½ qts. pan size; 1 1/3 cups water; ½ tsp. salte; 2 Tbsp. butter or margaine; ½ cup milk; 1 1/3 cups potatoes. 8 servings; 2 qts. pan; 2 2/3 cups water; 1 tsp. salt; 4 Tbsp. butter or margarine; 1 cup milk; 2 2/3 cups potatoes. 16 servings; 4 qts.pan; 5 1/3 cups water; 2 tsp butter or margaine; . 8 Tbsp salt;. 2 cups milk; 5 1/3 cups potatoes; 1. Combine water, salt and margarine or butter according to the chart above. For best results, do not add milk until step 3. 2. Heat to a boil, remove from heat. 3. Add cold milk; stir in potatoes gently. Do not whip. For large quantities a mixer can be used at lowest setting just until water is absorbed. Note: For a drier mashed potato, add more potato flakes or decrease boiling water. To substitute powdered dry milk for each 5 lbs. of potato flakes. Combine 14 Qts. Hot tap water, (170°F not boiling), 3 cups powdered dry milk, 1 lb. butter, 5 tbsp. salt and follow preparation directions.
Idahoan Mashed Flakes Bag--40 lb.

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