If you had told me a year ago that I would be posting recipes that include a convenience food in the list of ingredients, I would have laughed. You see, for 99.9% of my life I have been a scratch cook. I’m one of those people that own cooking software and actually use it. However, the game of life has its curve balls and now time is always on my mind. I have made this recipe many, many times and people always comment on the wonderful flavor of these potatoes. Try it, I think you’ll agree.
2 packages Idahoan “Baby Reds” instant mashed potatoes
4 1/2 cups water
2-3 chicken bouillon cubes
1 package cream cheese
Heat water and bouillon cubes on stove top or in microwave oven. When water comes to a boil, remove from heat source and stir in Baby Reds until texture is consistent. Cover and let stand for 5 minutes. Add cream cheese and stir until blended. Makes 8 servings.
Note: The package direction call for 2 cups water per package. I have found that 2 1/4 cups works better. You can cut this recipe in half or multiply it without any effect on flavor. You can also dress it up by sprinkling it with grated cheese.