INGREDIENTS

• 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

INSTRUCTIONS

1. Heat water, butter, salt, garlic powder and hashbrowns to a boil. Boil for 5 minutes.
2. Remove from heat and add potato flakes and milk. Stir to combine.
3. Fluff mixture to desired consistency.