Sometimes you just need to spice things up, and this recipe for mashed potatoes ole is just what we needed last week. Everyone was working hard - the kids had a science fair. The husband was working late on a presentation. And I was knee deep in housework and laundry. We served these potatoes along side spicy slow cooked chicken (thanks to my slow cooker) and a side salad. Quick and easy! The kids loved it, and are now requesting a repeat of these delish potatoes. Here's how to make them:
1 package (7.2 ounces) Betty Crocker® roasted garlic mashed potatoes
2 1/2 cups hot water
1 1/3 cups milk
1/4 cup margarine or butter
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
- Heat oven to 425°F. Make potatoes as directed on package for 2 pouches (8 servings), using hot water, milk and margarine. Stir in 3/4 cup of the onions.
- Spread mixture in ungreased 2-quart baking dish. Sprinkle with cheese. Spread salsa over cheese. Top with olives and remaining onions.
- Bake uncovered 3 to 5 minutes or until onions are golden. Serve with sour cream and cilantro.
Moms, what are your favorite south of the boarder inspired dishes?