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.
Featured In: 25 New Ways to Make Mashed Potatoes
- 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."