Mashed Taters

10 min · Serves 5

From USDA MyPlate Kitchen. A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations Adapted from a recipe submitted by Alicson Scott, Chickasaw

Steps written by Kubbord

What goes in

• 4½ cupswater
• 22.2 mllight buttery spread
• 4½ cupsdehydrated potatoes
• ¼ cuplow-fat milk
• 7.4 mlgarlic powder (optional)

How to cook it

1. In a medium pot set over medium-high heat, combine the water and light buttery spread. Heat for about 5 to 7 minutes until the mixture reaches a full rolling boil and the spread is completely melted.
2. Remove the pot from the heat, add the dehydrated potatoes, and stir thoroughly for about 30 seconds until the flakes are evenly moistened.
3. Stir in the low-fat milk and the garlic powder (if using), mixing for about 1 minute until the potatoes are smooth, creamy, and fully incorporated before serving.

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