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Crunchy Mashed Potatoes

 Crunchy Mashed Potatoes
“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
5 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.
  • 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.
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.