Amazon Grocery, Instant Mashed Potatoes, 26.7 Oz

These are the simplest type of instant mashed potatoes on the market: just dehydrated potato flakes plus the usual industrial additives necessary for culinary modernity: emulsifiers and preservatives. If you want simpler, you're talking natural tubers. No added chemicals. But lots of additional work required.Being a lone senior guy, I'm into bunker gastronomics: convenient single-plate foodstuffs you cook in a jiff in the microwave. Just like the kids at dorms in college. Yes, it is in part a rejuvenating ritual. It really does take you back.Nevertheless, you can make delicious, classic American buttery mashed potatoes in a trice by following the recipe on the back of the package. You'll need salt, water, milk and butter (which are not included in the box 🥸). And voilà! Enjoy.But here is the secret marvel of this product. You can make any delicious, innovative, internationally inspired mashed potatoes by following your creative instincts. Here's what I just had for dinner: Parmesan adobo olive oil mashed potatoes. ¡Sabroso!Ingredients:(Quantities: follow box recipe or use your chef's intuition)• Water• Amazon instant mashed potato flakes• Olive oil – I use Spanish EVOO*• Puerto Rican adobo** (seasoning)• Shredded Parmesan cheese- (no salt or milk required)* Olives have distinctive character profiles. Spanish OOs typically share a rich flavor unique to the region. Might be due to the Iberian soil. I once used a fine EVOO from another noted country and the potatoes did not taste as scrumptious when seasoned with PR adobo. They did taste just fine with plain salt, though. Seems like the recipes of PR adobo evolved to be most harmonious with Spanish EVOO.Directions:1. Combine all ingredients in a microwaveable bowl to the desired consistency.2. Mix the cheese into the potato mixture. Sprinkle some on top.3. Microwave on HIGH for 2 minutes or so.4. CAUTION: Bowl will be hot. Let it cool for a couple of minutes.5. Enjoy.¡Ave María! ¡Que cosa más rica!Q: Shouldn't I boil the water separately and then pour it into the potato mixture?A: It really doesn't matter insofar as the quality of the cooked product is concerned. Both ways produce great-tasting mashed potatoes. But pouring boiling-hot water into a bowl is much riskier than using room-temp water. The safer method is recommended.** Puerto Rican adobo is widely available at bodegas latinas and selectively online. Amazon carries a couple brands. Note that PR adobo contains a greater variety of spices and tastes much richer than ordinary mass market adobos, which are not recommended for adobo potatoes.Adobos online (ordered by preference):• Adobo Mi Sabor – No sodium, no salt, no MSG. Super healthy. Fabulous taste. IMHO, the top PR adobo. Online: misaborpr.com• Adobo Pollochón and Adobo Pavochón. Geared to chicken and turkey, respectively, both work just fine on potatoes. Amazon carries the latter. Online: shopmaga.store• Bohío AdoboChón – various online stores and Amazon. A bit strong for some folks.Other adobos (Mexican, Filipino, etc.) mix different spices used in national cuisine and are very tasty and highly recommended. Explore.Adobo white rice with Spanish EVOO, with or without Parmesan cheese, is superb. A quick fix is to use 90-second microwaveable Jasmine or Basmati rice.