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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From Lookout Mountain, Georgia, Debbie Pataky easily turns garlic-seasoned instant mashed potatoes into a comforting casserole that will earn raves. She stirs in cream cheese before topping the dish with shredded cheddar cheese and broiling it until melted. Ingredients:
3 cups water |
1 cup 2% milk |
1 package (7.6 ounces) roasted garlic instant mashed potatoes |
4 ounces cream cheese, cubed |
1 cup (4 ounces) shredded mexican cheese blend |
Directions:
1. In a large saucepan, bring water and milk to a rolling boil. Remove from the heat. Add the contents of both envelopes from the potato package. Let stand for 1 minute; whip with a fork.
2. Place the cream cheese in a microwave-safe bowl; cover and heat at 70% power for 30 seconds or until softened. Stir into the potatoes.
3. Transfer to a greased 1-qt. baking dish. Sprinkle with cheese. Broil 4 in. from the heat for 3-4 minutes or until cheese is melted. Yield: 6 servings.
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