SERVINGS 2 SERVINGS WATER 3/4 CUP SALT* 1/4 TSP. BUTTER* 1 TBSP. 2% MILK* 1/3 CUP FLAKES 3/4 CUP SERVINGS 4 SERVINGS WATER 1 1/2 CUPS SALT* 1/4 TSP. BUTTER* 2 TBSP. 2% MILK* 2/3 CUP FLAKES 1 1/2 CUPS SERVINGS 8 SERVINGS 3 CUPS SALT* 1/2 TSP. BUTTER* 4 TBSP. 2% MILK* 1 1/3 CUPS FLAKES 3 CUPS SERVINGS 20 SERVINGS WATER 6 2/3 CUPS SALT* 1 1/4 TSP. BUTTER* 2/3 CUP 2% MILK* 3 1/3 CUPS FLAKES 6 2/3 CUPS

*NOTE: FOR A CREAMIER MASHED POTATO, STIR IN ADDITIONAL HOT WATER OR MILK. LESS SALT CAN BE ADDED IF DESIRED, MARGARINE CAN BE SUBSTITUTED FOR BUTTER, AND WHOLE MILK OR SKIM MILK CAN BE SUBSTITUTED FOR 2% MILK.

1. HEAT WATER, BUTTER AND SALT JUST TO BOILING AND REMOVE FROM HEAT.

2. ADD COLD MILK.

3. STIR IN POTATO FLAKES UNTIL MOISTENED. LET STAND UNTIL LIQUID IS ABSORBED. FLUFF WITH FORK AND SERVE. IF POTATOES ARE TOO THICK, STIR IN A LITTLE MORE MILK. IF POTATOES ARE THINNER THAN DESIRED, ADD A FEW MORE FLAKES AND STIR.

Mashed Potatoes

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