Oil Blend (Extra Virgin Olive and Expeller Pressed Canola), Filtered Water, Parmesan and Romano Cheese (Parmesan Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes), Romano Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes), Powdered Cellulose (to Prevent Caking)), Onion, Garlic, Hydrolyzed Yeast, Salt, Black Pepper, Natural Flavor, Lactic Acid, Xanthan, Thyme.
Serves 2-3. Parmesan Mashed Potatoes: 1 pound (2 large Russet or 3 large red potatoes) peeled if desired, cut into 1-inch pieces; 1 pouch Red Fork Parmesan Mashed Potato Seasoning Sauce; 2 tablespoons butter; 2 tablespoons olive oil or cream, optional. 1. Cook: Put potatoes into a medium saucepan. Add salted water to cover; heat to boil over high. Simmer over medium-low until fork-tender, about 10 minutes. Drain off water; return potatoes to pan. Season & Serve: Set the pan over very low heat. Vigorously mash in sauce, butter and olive oil or cream if using. Serve hot. Shake well before opening.
Always refer to the actual package for the most accurate information