Doctoring Instant Taters
Tools
Pot with a lid that you made bacon in this morning.
Ingredients
Bacon Grease (if you aren't saving your bacon grease after making bacon, then your Grandmother should slap you. You only need as much bacon grease as what's left in the pan after you drain it off.)
3 tbsp of butter
1 tbsp of chopped garlic
1 tsp garlic powder
1 tsp onion powder
1 tbsp red pepper flakes
2 tbsp parsley flakes
1 1/3 cup of water
1 1/3 cup of crappy mashed potato flakes
Alright, real easy, heat the pan to get the bacon grease and butter to melt, then add the garlic, all the powders, and herbs to the pan (everything but the water and potato flakes).
When the garlic softens, add the water and bring to a boil. Once that happens, take it off the heat and add the flakes while mixing. And potatoes that you will want to mainline.
Bien Camino!
Alright, I should be upfront that I'm lactose intolerant, which means that I can make these taters more creamy by adding milk but don't because I like my stomach not trying to kill me. Replace 1/2 the water with milk (or even better, cream), and bring it to a light boil. Be careful, milk is easier to scorch than water and will ruin the taters. Enjoy!
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