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Crunchy Mashed Potatoes Recipe
Crunchy Mashed Potatoes Recipe photo by Taste of Home

Crunchy Mashed Potatoes Recipe

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“Using instant potatoes is a time-saver, but you can use leftover mashed potatoes, too. I switch this recipe up with different flavors of onion rings and by adding garlic.” Margaret Wilson - Sun City, CA
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 5 servings

Ingredients

  • 3 cups chicken broth
  • 1 cup 2% milk
  • 1 garlic clove, minced
  • 1/4 teaspoon pepper
  • 3 cups mashed potato flakes
  • 1/4 cup sour cream
  • 1-1/2 cups cheddar French-fried onions
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

3/4 cup) equals 329 calories, 13 g fat (5 g saturated fat), 18 mg cholesterol, 903 mg sodium, 44 g carbohydrate, 2 g fiber, 8 g protein.

Directions

  1. In a large saucepan, bring broth to a boil. Remove from heat. Add the milk, garlic and pepper. Whisk in potato flakes and sour cream until smooth.
  2. Spoon potato mixture into a greased 9-in. square baking pan. Sprinkle with onions and cheese. Broil 4-6 in. from heat for 20-30 seconds or until golden brown. Yield: 5 servings.
Originally published as Crunchy Mashed Potatoes in Simple & Delicious January/February 2010, p21

Nutritional Facts

3/4 cup) equals 329 calories, 13 g fat (5 g saturated fat), 18 mg cholesterol, 903 mg sodium, 44 g carbohydrate, 2 g fiber, 8 g protein.

Reviews for Crunchy Mashed Potatoes

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 7, 2010

My family keeps requesting this dish! It's so delicious and easy to make!

MY REVIEW
Reviewed Mar. 7, 2010

Very good! I used skim milk and regular french fried onions. Turned out great not dry at all!

MY REVIEW
Reviewed Feb. 1, 2010

These were dry and didn't have enough flavor for my liking.

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