Potatoes*, Salt, Maltodextrin, Ricotta Cheese* (Whey, Milkfat, Lactic Acid, Salt), Sugar, Potassium Chloride, Mono and Diglycerides, Natural and Artificial Flavor, Parmesan Cheese* (Cultured Milk, Salt, Enzymes), Whey, Monosodium Glutamate, Lactic Acid, Vegetable Oil (Canola, Soybean and/or Sunflower Oil), Onion*, Calcium Lactate, Silicon Dioxide (Anticaking Agent), Romano Cheese* (Made from Cow's Milk, Cheese Cultures, Salt, Enzymes), Cheddar Cheese* (Milk, Cheese Cultures, Salt, Enzymes), Sodium Phosphate, Yeast Extract, Color (Yellow Lakes 5 & 6), Enzyme Modified Romano Cheese (Cultured Milk, Salt, Enzymes), Soy Lecithin. Freshness Preserved by Sodium Acid Pyrophosphate, Sodium Bisulfite, Tocopherols, Citric Acid. *Dried.
Microwave Directions1. Stir 21/4 cups hot water, 3/4 cup milk, 3 tablespoons butter and Potatoes in 2-quart microwavable casserole dish until moistened.2. Cover; microwave on high 3 to 6 minutes, stirring once, until hot. Caution: Hot! Whip with fork. Refrigerate leftovers. You Will Need:2 Cups Water, 3 Tablespoons Butter, 3/4 Cup MilkStove-Top Directions1. Heat water and butter to a rapid boil in 2-quart saucepan.2. Remove from heat. Stir in milk and Potatoes until well blended. Let stand 1 minute. Whip with fork or spoon. Refrigerate leftovers.
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