Loaded Mashed Potatoes

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Betty Crocker Loaded 100% Real PotatoesPotatoes,, Salt, Maltodextrin, Imitation Bacon Bits (Vital Wheat Gluten, Salt, Maltodextrin, Canola Oil, Natural Smoke Flavor, Colored with Caramel Color and Red 40 Lake, Monosodium Glutamate, Citric Acid, Sugar), Sugar, Mono and Diglycerides, Onion,, Whey, Partially Hydrogenated Soybean and Cottonseed Oil, Cheddar Cheese, (Milk, Cheese Cultures, Salt, Enzymes), Vegetable Oil (Canola and/or Partially Hydrogenated Soybean Oil), Chives,, Parmesan Cheese, (Milk, Cultures, Salt, Enzymes), Sour Cream, (Cream, Skim Milk, Cultures), Buttermilk, Natural and Artificial Flavor, Silicon Dioxide (Anticaking Agent), Rendered Bacon Fat, Cooked Bacon (Cured With Water, Salt, Sugar, Sodium Phosphate, Sodium Ascorbate, Sodium Nitrite, Natural Smoke Flavor), Ricotta Cheese, (Whey, Milkfat, Lactic Acid, Salt), Sodium Phosphate, Color (Yellow Lakes 5 & 6, Artificial Color), Blue Cheese, (Milk, Cheese Cultures, Salt, Enzymes), Natural Smoke Flavor, Hydrolyzed Corn, Soy, and Wheat Protein, Smoked Pork Fat, Disodium Inosinate, Yeast Extract, Enzyme Modified Romano Cheese (Made from Cow's Milk, Cheese Cultures, Salt, Enzymes), Monosodium Glutamate. Freshness Preserved by Sodium Acid Pyrophosphate, Sodium Bisulfite, Acetic Acid and Citric Acid.,Dried.Betty Crocker Loaded 100% Real Potatoes. Now 25% more. Servings than leading flavored mashed competitor. Serves 6. * Seasoned with imitation bacon bits and natural and artificial bacon, cheese, sour cream & chive flavors. Add milk & butter. Per 1/3 cup as packaged: 80 calories. 0g sat fat, 0% DV. 470mg sodium, 20% DV. 0g sugars. See nutrition facts for as prepared information. *As compared to 4-serving size. Directions You will need: 2 cups water. 3 tablespoons butter or margarine. 3/4 cup milk. Stove-top directions: 1. Heat water and butter to a rapid boil in 2-quart saucepan. 2. Remove from heat. Stir in milk and Potatoes just until well blended. Let stand about 1 minute or until liquid is absorbed. Whip vigorously with fork until smooth. Refrigerate leftovers. Tips: For stiffer potatoes, let stand 3 to 5 minutes. For extra-creamy potatoes, stir in more milk, 1 tablespoon at a time. Microwave directions: 1. Stir 2 1/4 cups hot water, 3/4 cup milk, 3 tablespoons butter or margarine and potatoes in 2-quart microwavable casserole dish until moistened. 2. Cover; microwave on high 3 to 6 minutes, stirring halfway through cook time, until hot. Caution: hot! Whip with fork until smooth. Refrigerate leftovers. Warnings Contains wheat, milk and soy ingredients.

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