INGREDIENTS
1 1/4 lb
russet potatoes
2 tbsp
peanut oil
1 tsp
kosher salt
1/4 cup
potato flakes
2 tbsp
unsalted butter
1 cup
whole milk
1 cup
nonfat milk powder
1 tbsp
cornstarch
8 ozs
cheddar cheese
1 tsp
hot sauce
1/4 cup
pickled jalapenos
2 tsp
red pepper flakes