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Mashed Potatoes Olé

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  • Prep 12 min
  • Total 17 min
  • Servings 8
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Sassy potatoes can be made simply with the addition of salsa and a few other flavourful ingredients.
Sep 8, 2014
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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.

Expert Tips

  • Tip 1
    Tip : Choose the salsa that fits your family's taste, from extra mild to hot.
  • Tip 2
    Tip : A 2-quart baking dish can be an 8-inch square glass dish or a glass or ceramic 2-quart casserole.

Nutrition Information

No nutrition information available for this recipe
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