![]() The tubs are designed for eating on the go and you just need to pour boiling water into the pot up to the marked fill level, stir, leave for one minute and fluff up. In fact I think you could use Idahoan perfect mash in any recipe that calls for mashed potatoes and there are three different varieties available in tubs: sausage and gravy, bubble and squeak and bacon and cheese. These are ideal as a side dish to a main meal or could be used as a topping for fish / Shepherd’s pie. There are six different varieties of Idahoan perfect mash available in 109g packets, which each make three servings: butter herb, buttery, bacon and cheese, cheddar cheese, classic and roasted garlic. ![]() It really is that simple and it turns into the most delicious mashed potato, very soft and creamy, no lumps, beautifully white. Just add the required amount of boiling water, stir and leave for one minute then fluff up with fork. Idahoan perfect mash is very quick and easy to make. I was very interested to see how this type of product had evolved over the years. Thinking back they did have a bit of an after taste and could be quite dry. They were quite a new invention back then and quite a treat because I was allowed to make them myself and there was something almost magical about this power turning into mashed potato. I remember having them when I was quite young back in the early seventies. It’s such a long time since I’ve eaten instant mashed potatoes.
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