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Pepper Jack-Bacon Mashers

Voted Best Supporting Side of 2008! Mmm! Pepper Jack cheese, bacon and creamy mashed potatoes mix up into a 15-minute satisfying side.

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 (23) 4 Reviews
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  • Prep Time 15 min
  • Total Time 15 min
  • Servings 10

Ingredients

2 1/2
cups milk
1 1/4
cups water
1/4
cup margarine or butter
1
box (7.2 oz) Betty Crocker® homestyle creamy butter or roasted garlic mashed potatoes
1
cup shredded pepper Jack cheese (4 oz)
1/2
cup crumbled cooked bacon
2
tablespoons chopped fresh parsley, if desired
1
tablespoon crumbled cooked bacon, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in cheese and 1/2 cup bacon.
  • 2 Spoon potatoes into serving dish; top with parsley and 1 tablespoon bacon.

EXPERT TIPS

Expert Tips

We asked and you voted! The polls were open in the Betty Crocker community to vote for your favorite recipes in multiple categories.

Love mashed potatoes? Mix in your favorite leftover cheese, olives or anything else that strikes your fancy.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
20mg
20%;
Sodium
430mg
430%;
Total Carbohydrate
13g
13%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
15%;
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; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2013 ®/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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