Dehydrated Potatoes With Preservative (sodium Bisulfite), Enriched Flour (wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Corn Starch, Whey, Salt, Contains 2% Or Less Of Each Of The Following: Corn Syrup Solids, Palm Oil, Dehydrated Onion, Natural Flavor, Dehydrated Celery, Leavening (baking Soda), Spice, Sodium Caseinate, Paprika (color), Dipotassium Phosphate, Emulsifier (monoglycerides), Guar Gum, Preservative (tbhq), Sodium Silicoaluminate, Annatto Extract (color).

Cooking directions: Microwave: 1. Combine together potatoes, sauce mix, 2-1/2 cps hot water, 1 tablespoon butter, and 2/3 cup 2% milk in a 2-quart microwave-safe dish. 2. Microwave (Note: Cooking time is approximate because microwave ovens vary. High altitude: no changes.) on high for 11 tom 16 minutes, stirring every 5 minutes until potatoes are tender (dish will be hot). 3. Sauce will thicken as it stands. Stove top: 1. Heat potatoes, sauce mix, 2 cups hot water, 1 tablespoon butter, and 2/3 cup 2% milk to boiling in a 2-quart saucepan over high heat, stirring occasionally. 2. 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). Note: High altitude: no changes. Oven: 1. Preheat oven to 450 degrees F. 2. Combine with a whisk, 2 cups boiling water, 1 tablespoon butter, 2/3 cup 2% ,milk, cream sauce mix, and potatoes in a 1-1/2-quart baking dish. Use boiling water for best potato texture and sauce appearance. Note: High altitude: No changes.