- 3-1/2 cups Hungry Jack® Mashed Potato Flakes
- 1 carton (4.2 oz.) Hungry Jack® Original or Cheesy Hashbrowns
- 3 cups water
- 1 stick margarine or butter
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 cups milk
- Heat water, butter, salt, garlic powder and hashbrowns to a boil. Boil for 5 minutes.
- Remove from heat and add potato flakes and milk. Stir to combine.
- Fluff mixture to desired consistency.