Betty Crocker Sour Cream and Chives Potatoes, 4.7 oz
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Directions
YOU WILL NEED: 2 Cups Water 3 Tablespoons Butter 3/4 Cup Milk Stove-Top Directions 1. HEAT water and butter to a rapid boil in 2-quart saucepan. Remove from heat. 2. STIR in milk and entire pouch of Potatoes until well blended. Let stand 2 minutes to complete cooking. Whip with fork or spoon. Refrigerate leftovers. Microwave Directions Make as directed except heat water and butter in uncovered 2-quart microwavable casserole dish on High 5 to 8 minutes to a rapid boil. CAUTION: Dish and water will be hot! Carefully remove from microwave. Continue as directed in step 2. Just Add Water! Potatoes can be prepared with just water on the stove-top or in the microwave. Use 2 3/4 cups water, and omit butter and milk. TIPS: • For stiffer potatoes, let stand 3 to 5 minutes. • For extra-creamy potatoes, stir in more milk, 1 tablespoon at a time.
Nutrition Facts
Serving Size: 23.0 g
Servings per Container: about 6
| Title | As Pkgd |
| Serving Size Full Txt | 1/3 cup as pkgd (23g) |
| Energy | 90 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 310 mg |
| Potassium | 270 mg |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugars | 0 g |
| Protein | 1 g |
| Daily Percent Of Vitamin A | 0 |
| Daily Percent Of Calcium | 0 |
Ingredients
Potatoes*, Maltodextrin, Vegetable Oil (Canola, Soybean and/or Sunflower Oil), Salt, Onion*, Sea Salt (Potassium Magnesium Chloride, Salt), Corn Syrup*, Sour Cream* (Cream,Skim Milk,Cultures), Mono and Diglycerides, Natural Flavor, Chives*, Cultured Buttermilk, Leek*, Lactic Acid, Silicon Dioxide (Anticaking Agent), Calcium Lactate, Yeast Extract, Whey, Sodium Phosphate, Color (Annatto and Tumeric Extract). Freshness Preserved by Sodium Acid Pyrophosphate, Sodium Bisulfite and Citric Acid. *Dried.UPC
00016000461444