- 1/2 cup prepared Idahoan® Original Mashed Potatoes
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2/3 cup packed light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups butter or margarine, slightly softened
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup fresh chopped parsley
- 2 Tablespoons milk
Preheat oven to 425°F.
Prepare potatoes as package directs.
In a large bowl combine flour, granulated sugar, brown sugar, baking powder, baking soda and salt. With pastry blender, or two knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs.
Stir in mashed potatoes, egg, sour cream, parsley and milk until mixture holds together.
Drop 1/3 cupfuls of dough onto large greased cookie sheet. Bake 15 minutes or until scones are golden. Remove to wire rack to cool slightly. Serve warm or at room temperature.
Savory Idahoan® Original Mashed Potatoes in a convenient 2-serving pouch.
NOTE: All microwaves vary and heating times may have to be adjusted.
1. Combine 1 cup cold water, 1/3 cup milk, 1/4 teaspoon salt and 1 1/2 tablespoon margarine* in microwave-safe serving bowl.
2. Microwave on HIGH setting, approximately 2 minutes.
3. Remove from microwave.
4. Stir in potatoes to moisten. Serve.
* Butter may be substituted for margarine.
1. Combine 1 cup water, 1/4 teaspoon salt and 1 1/2 tablespoon margarine*. For best results, do not add milk until Step 3.
2. Heat to a boil, remove from heat.
3. Add 1/3 cup 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 convenient 2-serving pouch.
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