IDAHO INSTANT POTATOES INGREDIENTS RECIPES

Steps:

• In 4- to 5-quart slow cooker, place potatoes, chicken broth and butter.
• Cover; cook on High heat setting 4 hours to 4 hours 30 minutes or until potatoes are tender.
• Add remaining ingredients except milk. Mash, crush or smash potatoes using potato masher, or beat with electric mixer on low speed until well blended. Do not overmix. Stir in enough milk for desired creamy consistency. Cover and keep warm on Low or Warm heat setting until serving time, up to 2 hours. Stir before serving.

Steps:

• Scrub potatoes well. Cut potatoes into 1 inch cubes.
• In a large mixing bowl, add the cubed potatoes and cover them with cold water. Let the potatoes soak in the water for at least 30 minutes to remove excess starch.
• Once potatoes have soaked, drain and discard the water from the potatoes. Keep potatoes in the large mixing bowl.
• Preheat oven to 425°F. Spray a large baking sheet with non-stick olive oil spray. Set aside.
• In a small bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, Kosher salt, black pepper, and dried parsley.
• Drizzle the olive oil mixture over the potatoes. Gently mix the potatoes to ensure they are all covered with the seasoning.
• Evenly spread the seasoned potatoes onto the prepared baking sheet. Ensure the potatoes aren't touching so they have room to crisp.
• Place the potatoes into the preheated oven for about 20 minutes. The potatoes should crisp up on the bottom side. (if the potatoes aren't crispy on the bottom, give them another 5 minutes to bake)
• After the 20 minutes, turn potatoes over and place back in the oven for another 10 minutes. Potatoes should be crispy on the outside and tender and soft inside.
• Remove potatoes, taste for seasoning, re-season if needed.