Mushroom Corn Instant Potatoes

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

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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.


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Published by Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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