Love garlic mashed potatoes? Try this deluxe casserole you can make up to 24 hours ahead.
tablespoons butter, cut into pieces
pouches (4.7 oz each) Betty Crocker™ roasted garlic mashed potatoes
oz cream cheese (from 8 oz package), cut into pieces
teaspoon coarse ground black pepper
cup French fried onions
tablespoon chopped fresh parsley
Heat oven to 375°F. In 3-quart saucepan, heat water, milk, and butter to boiling; remove from heat. Stir in 2 pouches potatoes, cream cheese and pepper. Spoon into ungreased 2-quart casserole. Bake immediately, or cover and refrigerate up to 24 hours.
Bake uncovered 20 to 25 minutes or until hot. Sprinkle with onions; bake 5 minutes longer or until onions are golden. Sprinkle with parsley.
No fresh parsley? Just sprinkle a teaspoon of dried parsley flakes over the potatoes.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.