In Corpus Christi, Texas, Peter Halferty jazzes up instant mashed potatoes with garlic, green chilies and cheese to create this speedy side dish. "It's really tasty and really quick," he assures.
- 2-3/4 cups water
- 1 cup milk
- 1-1/2 teaspoons salt
- 1 tablespoon butter
- 3 garlic cloves, minced
- 3 cups instant mashed potato flakes
- 2 cans (4 ounces each) chopped green chilies
- 1 cup (4 ounces) shredded Mexican cheese blend
- In a large saucepan, bring the water, milk and salt to a boil. Add the butter, garlic, potato flakes and chilies; stir until thickened. Sprinkle with cheese. Yield: 6 servings.
Originally published as Chili-Cheese Mashed Potatoes in Quick Cooking September/October 2003, p11
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Reviewed Apr. 13, 2011
"Tasty and quick is right."