Mashed Taters
Source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations Adapted from a recipe submitted by Alicson Scott, Chickasaw Nation, Get Fresh! Nutrition Education Program
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-10-08.
This is a very quick and easy side dish. This three-step dish can be ready in minutes.
- Makes
- 5 Servings
Ingredients
- 4 1/2 cups water
- 4 1/2 teaspoons light buttery spread
- 4 1/2 cups dehydrated potatoes
- 1/4 cup low-fat milk
- 1/2 tablespoon garlic powder (optional)
Directions
- Over medium to high heat, combine water and light buttery spread in a medium-sized pot, and bring it to a boil.
- Turn off heat; add potatoes and mix well.
- Add milk to potatoes and mix well. If using garlic powder, add that too.
Notes
Tip: Change the recipe by adding fresh onion, green pepper, blended American and skim cheese, or substitute chicken broth for a rich flavor with less fat. Remember that adding chicken broth will increase the sodium.
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.