Mushroom Corn INSTANT Potatoes
I like them fresh, I like them canned, I like them instant. POTATOES. Especially mashed with gravy. These instants did not disappoint. No milk, no butter. CANNED PORTABELLA AND CORN SEAL THE DEAL. Ahh.
Makes 8 cups
4 c. water
DR WT 8 oz. can Mushrooms Diced Medley Portabella & Crimini, including liquid from can
15.25 oz. Whole Kernel Corn including liquid from can – Chestnut Hill brand
1 t. turmeric
2 t. garlic powder
fresh grind black pepper to taste
1-1/2 c. Gordon Foods Instant Potato Powder
2 T. extra virgin olive oil
fresh chopped cilantro, about 1/4 c. or as much as you like
1- In extra-large saucepan combine water, mushrooms, corn, turmeric, garlic powder.
2- Add black pepper pepper and salt as desired – you can re-season at end.
3- Bring to boil. Remove from heart.
4- Add instant potato powder, half at a time, and stir till it absorbs all the water and you’re satisfied with the consistency.
5- Add extra virgin olive oil and fresh cilantro – stir to disperse evenly.
6- Adjust for salt and pepper and you’re good to go.
Notes: Use whatever brand instant potatoes you like and adjust measurements accordingly.
CHEF DAVIES-TIGHT™ 