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Mashed Potatoes Olé

Sassy potatoes can be made simply with the addition of salsa and a few other flavorful ingredients.

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  • Prep Time 15 min
  • Total Time 20 min
  • Servings 16

Ingredients

2
pouches (4.7 oz each) Betty Crocker™ roasted garlic mashed potatoes
4
cups water
1 1/2
cups milk
6
tablespoons butter or margarine
1 1/2
cups Cheddar French-fried onions
3/4
cup shredded Cheddar cheese (3 ounces)
3/4
cup Old El Paso™ salsa (any variety)
3
tablespoons sliced ripe olives or Old El Paso™ chopped green chiles, if desired
Sour cream, if desired
Chopped fresh cilantro, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 425°F. In 4-quart saucepan, heat water, milk and butter to boiling. Stir in 2 pouches potatoes; beat with fork until smooth. Stir in 3/4 cup of the onions.
  • 2 Spread mixture in ungreased 2-quart baking dish. Sprinkle with cheese. Spread salsa over cheese. Top with olives and remaining onions.
  • 3 Bake uncovered 3 to 5 minutes or until onions are golden. Serve with sour cream and cilantro.

EXPERT TIPS

Expert Tips

Choose the salsa that fits your family's taste, from extra mild to hot.

A 2-quart baking dish can be an 8-inch square glass dish or a glass or ceramic 2-quart casserole.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
520mg
520%;
Total Carbohydrate
17g
17%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
6%;
Iron
0%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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