Just got around to trying the granular form of instant mashed potatoes. Actually, the granular is closer to powder, but it’s still granular.
I follow the directions, except using water for the milk. When making any kind of instant potatoes I usually use more liquid than the box suggests. You be the judge of your own required thickness.
I put some liquid alternative butter or margarine in the water, followed by salt, smoked paprika, black pepper, ground dried rosemary, turmeric, sugar and nutmeg to taste.
I bring it all to a boil, then remove from heat and stir in the potatoes. Adjust for seasoning. It serves up well right away, or is good for several days later. Serve with gravy or topping.
Cranberry Beet Gravy – give it a try.
Also Kalamata Red Gravy.
Want to up the nutritional value of instant mashed potatoes? Add pumpkin.
I do the water the same as above. This time I added to the water: salt, pepper, sugar, smoked paprika, cinnamon to taste, some margarine, then about 1/2 cup canned pumpkin per 1 packet of granules.
Boil it all up – except the packet – stirring to assimilate the pumpkin, then remove from stove and add the granules. Adjust for seasoning, serve. This made a great mini holiday dinner.
Field Roast Celebration roast, sliced and pan-fried. Green frozen veggies, cooked in a red grapefruit, Balsamic vinegar, sugar, powdered ginger, salt and pepper sauce, thickened with arrowroot – all to taste.
I made a pinto bean pea soup the other day, took some out, thinned it, then thickened it with arrow root, adjusted seasoning, and used it as a gravy for the potatoes. I also included a dipping barbecue sauce for the celebration roast. All worked perfectly.