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Mashed Potatoes Olé

Name: Mashed Potatoes Olé
Prep time: 12 min
Total time: 17 min
Yield: 8
Ingredients: 1 box Betty Crocker* Roasted Garlic Mashed Potatoes; 2 1/2 cups (625mL) hot water; 1 1/3 cups (325 mL) milk; 1/4 cup (50 mL) margarine or butter; 1 1/2 cups (375 mL) canned French-fried onions; 3/4 cup (175 mL) shredded Cheddar cheese; 3/4 cup (175 mL) Old El Paso* Salsa (any variety); 3 tbsp (45 mL) sliced ripe olives or Old El Paso* Chopped Green Chilies, if desired; Sour cream, if desired; Chopped fresh cilantro, if desired

Prep 12 min
Total 17 min
Servings 8

Sassy potatoes can be made simply with the addition of salsa and a few other flavourful ingredients.

September 8, 2014

Ingredients

1 box Betty Crocker* Roasted Garlic Mashed Potatoes
2 1/2 cups (625mL) hot water
1 1/3 cups (325 mL) milk
1/4 cup (50 mL) margarine or butter
1 1/2 cups (375 mL) canned French-fried onions
3/4 cup (175 mL) shredded Cheddar cheese
3/4 cup (175 mL) Old El Paso* Salsa (any variety)
3 tbsp (45 mL) sliced ripe olives or Old El Paso* Chopped Green Chilies, if desired
Sour cream, if desired
Chopped fresh cilantro, if desired

Steps

1

Heat oven to 425ºF. 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.
2

Spread mixture in ungreased 2-quart baking dish. Sprinkle with cheese. Spread salsa over cheese. Top with olives and remaining onions.
3

Bake uncovered 3 to 5 minutes or until onions are golden. Serve with sour cream and cilantro.

Tip : Choose the salsa that fits your family's taste, from extra mild to hot.
Tip : A 2-quart baking dish can be an 8-inch square glass dish or a glass or ceramic 2-quart casserole.