- 1 cup prepared Idahoan® Original Mashed Potatoes - 4 prepared servings
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup butter or margarine , melted
- 3/4 cup buttermilk
Preheat oven to 350°F.
Prepare Idahoan® Original Mashed Potatoes as package directs for 4 servings. Set aside.
In a large bowl combine flour, baking powder, baking soda and salt. With pastry blender, or two knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs. Stir in mashed potatoes and buttermilk until mixture comes together. Shape into a ball.
On lightly floured surface, knead dough 30 seconds. Pat dough into a 3/4-inch thick piece. With 2 1/2-inch round cookie cutter, cut out circles (including scraps) to make 12 rounds.
Place on greased cookie sheet, about 1 inch apart. Bake for 10-12 minutes, until golden and puffed. Remove to wire racks to cool slightly. Serve warm.
Savory Idahoan® Original Mashed Potatoes in a conveniently large 10-serving pouch.
NOTE: All microwaves vary and heating times may have to be adjusted.
1. Combine water, milk, salt, and margarine* according to serving chart in microwave-safe serving bowl.
2. Microwave on high setting, approximately 2 minutes for 2 servings, 4 minutes for 4 servings.
3. Remove from microwave.
4. Stir in potatoes to moisten. Serve.
* Butter may be substituted for margarine.
1. Combine water, salt and margarine* according to serving chart. For best results, do not add milk until Step 3.
2. Heat to a boil, remove from heat.
3. Add cold milk; stir in potatoes gently. Do not whip.
* Butter may be substituted for margarine.
| Allergens | Gluten | MSG |
| No major. | No | No |
Idaho® potatoes, mono and diglycerides, sodium acid pyrophosphate, sodium bisulfite, citric acid and mixed tocopherols.
Savory Idahoan® Original Mashed Potatoes in a conveniently large 10-serving pouch.
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