Mashed Potatoes with Toppers |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Quick to fix mashed potatoes with two toppers-Italian Pesto-Sour Cream and Mexican Chili-Cheese. Solve your what to make for dinner dilemma. These toppers can also be served on baked potatoes. Ingredients:
2 2/3 cups water |
2/3 cup milk |
1/4 cup butter |
2 2/3 cups potatoes buds instant mashed potatoes (dry) |
1/2 teaspoon salt (or make your favorite mashed potatoes) |
1/2 cup sour cream |
1/4 cup basil pesto |
2 tablespoons chopped drained roasted red peppers, from 7 ounce jar |
2 tablespoons sliced ripe olives |
1 (15 ounce) can chili beans, in sauce undrained |
1 (14 1/2 ounce) can salsa-style diced tomatoes with green chilies, undrained |
1/2 cup shredded colby-monterey jack cheese (2-ounces) |
2 medium green onions, sliced (2 tablespoons) |
Directions:
1. Make desired topper first: Make mashed potatoes; Heat water, milk, butter and salt in a 3-quart saucepan; remove from heat.
2. Stir in potatoes just until moistened.
3. Let stand 30 seconds then whip with fork until desired consistency.
4. serve with topper.
5. Italian Pesto-Sour Cream Topper; mix sour cream, pesto and bell peppers; spoon onto potatoes.
6. Sprinkle with olives.
7. Mexican Chili-Cheese Topper; cook beans and tomatoes in a 1-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally, until hot; spoon onto potatoes.
8. Sprinkle with Cheese and onions.
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