Ingredients: Idaho Potatoes, Salt, Whey, Maltodextrin, Partially Hydrogenated Soybean Oil, Margarine (Partially Hydrogenated Soybean Oil, Salt, Nonfat Milk, Lecithin, Mono and Diglycerides, Artificial Color, Natural Flavor), Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes, Calcium Chloride), Nonfat Milk, Mono and Diglycerides, Dried Roasted Garlic, Dried Onion, Corn Syrup Solids, Sodium Phosphate, Dried Garlic, Sodium Caseinate, Parsley Flakes, Natural Flavor, Dried Blue Cheese (Milk, Cheese Cultures, Salt, Enzymes), Colored with Yellow Lake 5, Yellow 6, Yellow Lake 6, Silicon Dioxide (Anticaking Agent), Wheat Flour, Soy Flour, Freshness Preserved by Sodium Bisulfite and BHT.

Usage Directions / Dosage: You will need for 1 pouch (4 servings): 1-1/4 cups hot water + 2/3 cup milk + 2 tbsp margarine or butter. Stove Top: 1. Heat hot water, milk and margarine to a rapid boil in 2-quart saucepan. 2. Remove from heat, stir in 1 pouch potatoes and seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. 3. Whip with fork until smooth. For stiffer potatoes, let stand 3 to 5 minutes. Water only recipe: For 1 pouch (4 servings), use 2 cups hot water instead of 1-1/4 cups. Do not add the milk, margarine or butter. For 2 pouches (8 servings), use 4 cups hot water instead of 2-1/2 cups. Do not add the milk, margarine or butter. Extra-creamy potatoes: Stir in more milk or water, 1 tbsp at a time, until as creamy as you'd like. High altitude (3500-6500 ft): No change. For 2 pouches (8 servings): Use 3-quart saucepan, 2-1/2 cups hot water, 1-1/3 cups milk, 1/4 cup margarine or butter and 2 pouches potatoes and seasoning. If microwaving, use 2-qt microwavable casserole or bowl. Microwave on High 3 to 10 minutes. Microwave: 1. Stir 1-1/4 cups hot water, 2/3 cups milk, 2 tbsp margarine or butter and 1 pouch potatoes and seasoning in 1-1/2-quart microwavable casserole or bowl until moistened. 2. Cover with plastic wrap, folding back one side to vent steam. Microwave on High 2 to 6 minutes or until hot. 3. Stir gently with fork until blended, then whip smooth. For stiffer potatoes, let stand 3 to 5 minutes. Reduced-fat recipe: For 1 pouch (4 servings), use 1-1/4 cups hot water, 2/3 cup fat-free (skim) milk and 1 tbsp margarine. For 2 pouches (8 servings), use 2-1/2 cups hot water, 1-1/3 cups fat-free (skim) milk and 2 tbsp margarine. As prepared, one serving provides 130 calories (35 calories from fat), 4g fat (1g saturated, 1g trans), 0mg cholesterol and 460mg sodium. (Regular recipe provides 8g fat per serving.)