Basil & Garlic Mashed Potatoes

 

¾ C. Shredded Parmesan Cheese

¼ C. freeze dried shredded Monterey Jack Cheese

2 T. Cold Water

2 T. Olive Oil

3 cloves Garlic, minced

1/3 C. Instant Milk Powder

1/3 C. dried Basil

1 tsp. Salt

2 C. Potato Flakes

1 tsp. Sour Cream Powder

1 tsp. Butter Powder

 

Add both cheeses to a bowl. Add 2 T. water to the cheese. Stir and set aside for 10 minutes. Stir and set aside for 10 more minutes. To a 2 quart saucepan, add the olive oil and garlic. Heat over medium heat and sauté for a minute or two until garlic is fragrant. Add 1 1/2 C. water, the instant milk powder, basil and salt. Heat until just boiling. Reduce heat to low. Add the potato flakes, sour cream powder, butter powder, the cheese and another 2 C. water. Heat and stir until combined. Cover with a lid and set aside for 5 minutes to let cheeses melt. Stir and taste. Adjust salt and water to your liking.