Dehydrated Potatoes, Enriched Flour (wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Corn Starch, Salt, Whey, Contains 2% Or Less Of: Corn Syrup Solids, Palm Oil, Dehydrated Onion, Natural Flavor, Baking Soda, Spice, Dehydrated Celery, Sodium Caseinate, Paprika (color), Dipotassium Phosphate, Disodium Inosinate, Disodium Guanylate, Monoglycerides, Guar Gum, Sodium Silicoaluminate, Annatto Extract (color), Sodium Bisulfite And Tbhq (preservatives).

Bake: Oven Directions: Preheat oven to 450 degrees F. Combine 2 cups (use boiling water for best potato texture and sauce appearance) boiling water, 1 tablespoon margarine (or butter), and 2/3 cup 2% milk, cream sauce mix and potatoes in a 1-1/2 qt. Baking dish. Bake uncovered about 20 minutes or until potatoes are tender and top is golden brown (if you would like the top more golden brown bake 5 minutes longer (potatoes will be softer)). Remove from oven (sauce will thicken as it stands). High altitude: No changes. Simmer: Stove-Top Directions: Hеаt potatoes, sauce mix, 2 cups hot water, 1 tablespoon margarine or butter and 2/3 cup 2% milk to boiling in 2-quart saucepan over high heat, stirring occasionally. Reduce heat, cover and simmer 8 to 10 minutes, stirring occasionally, until potatoes are tender and sauce is as thick as you'd like. (Sauce will thicken as it stands). High Altitude: No changes. Microwave: Microwave Directions: Stir together potatoes, sauce mix, 2-1/2 cups hot water, and 1 tablespoon margarine or butter, and 2/3 cup 2% milk in a 2-quart microwave- safe dish. Microwave uncovered on high for 11 to 16 minutes, stirring every 5 minutes until potatoes are tender. (Dish will be hot.) sauce will thicken as it stands. Note: cooking time is approximate because microwave ovens vary. High Altitude: No changes.