This is my food storage version of
Paula Deen’s garlic mashed potatoes.
They are to die for! You can see the original recipe here.
3 Medium Potatoes
1 Tbs Salt
4 Tbs TRHIVE Butter Powder
1/4 Cup THRIVE Sour Cream Powder
3 Tbs THRIVE Powdered Milk
1/4 t Garlic Powder
Wash and cut potatoes into 1” cubes then boil in a medium pot for 15 minutes. While the potatoes are boiling, mix salt, butter powder, sour cream powder and garlic powder in a medium sized bowl with 1/4 cup water. In a separate bowl combine powdered milk and 1 cup of water, whisk together and set aside. Once potatoes are ready drain them in a colander. Add potatoes to the butter and sour cream mixture. Mash the potatoes into the mixture with a whisk until blended. Add milk to the mixture one tablespoon at a time until your desired consistency is achieved.