Reduced-Fat Mashed Potatoes

Heat water, milk, margarine and salt to boiling; remove from heat.

Stir in dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed.

Whip with fork until as fluffy as you'd like. Microwave Directions: Use hot water. Stir hot water, dry potatoes, milk, margarine and salt in microwavable bowl until moistened. Cover with plastic wrap, turning back one side to vent. Microwave on High 2 to 3 minutes or until hot and bubbly. Remove carefully from microwave--bowl and potatoes will be hot. Whip with fork until as fluffy as you'd like. (See Variation for directions for making other serving amounts--for 2 servings, microwave 1 to 2 minutes; for 6 or 7 servings, microwave 4 to 5 minutes. Chicken-Flavored Reduced-Fat Mashed Potatoes: Make mashed potatoes as directed on package for 3 or 4 servings--except stir in 2 teaspoons chicken bouillon granules and, if desired, 1 teaspoon parsley flakes with the water. Or use chicken broth instead of the water.