BatchelorsOriginal Instant Mashed Potato Made From Real Potato, 360 g Tub (Pack of 1)

Forgot to get this for my cooking. Amazon. Delivered next day before 1pm. Great.Size, texture, consistency and value for money are reasons why I purchase this to cook in food.

Enjoy the ease of getting mashed potato from a powder.

Very good use all the time

Very good. Difficult to get in supermarkets.

Tasted nice ease to prepare

Mash potatoes I like them so easy to prepare

Oh how I love mashed potato, that is why I went out and bought one, but when you go through two cartons of it in a week you know something is seriously wrong, so I'm asking the makers why have they stopped making a measure for it it would be so much easier if we could have one. That's all I ask, is a measure for your potato, maybe then I would not go overboard with the powdered potato you see it has a wonderful flavour and the taste brings back all the happy memories of when I was growing up.

This is getting a little pricey when it's out of offer pricing but it is extremely useful, not just for a quick bit of mash.I use it as a thickener and also in fishcakes, in soups etc. Also great as part of a coating instead of flour for chicken or fish etc. E.g. mix Smash with semolina and spices...pan fry for 30 seconds to 'set it' then finish in an air frier or oven (air friers of course blow and loose coatings make a right mess.. hence setting in pan first. Works really well on homemade jacket chips and roasties too. Lots of uses beyond just mash.If you prepare and freeze food meals in containers for microwave reheating it is also useful. E.g. it is great for meals such as sausage in onion gravy with mash and peas. You reduce the water content when mixing the Smash and after freezing and defrosting the mash won't dissolve into a liquid mush. Just be sure to also make thicker gravy and firmer mash and it'll successfully hold its form.The best way to make up Smash (works for everyone every time) is to weigh out your Smash in a large prewarmed bowl, add salt and a lump of butter to dry ingredients, and pour the boiling water from a measuring jug all in one go minus about 25ml and use a dessertspoon, not a fork, to mix together ...and mix it quickly until you see it is fully combined and it comes out perfectly every time. If you want it softer add the remaining water. I find the butter makes up for a little less water though.