Chili-Cheese Mashed Potatoes
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.
Total TimePrep/Total Time: 10 min.
- 2-3/4 cups water
- 1 cup whole 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 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.
Nutrition Facts3/4 cup: 169 calories, 5g fat (3g saturated fat), 13mg cholesterol, 923mg sodium, 23g carbohydrate (0 sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch.
Originally published as Chili-Cheese Mashed Potatoes in Quick Cooking September/October 2003