MASHED POTATOES WITH TOPPERS

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Quick to fix mashed potatoes with two toppers-Italian Pesto-Sour Cream and Mexican Chili-Cheese. Solve your what to make for dinner dilemma. These toppers can also be served on baked potatoes.

Provided by Barb G.

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

2 2/3 cups water
2/3 cup milk
1/4 cup butter
2 2/3 cups potatoes buds instant mashed potatoes (dry)
1/2 teaspoon salt (Or make your favorite Mashed potatoes)
1/2 cup sour cream
1/4 cup basil pesto
2 tablespoons chopped drained roasted red peppers, from 7 ounce jar
2 tablespoons sliced ripe olives
1 (15 ounce) can chili beans, in sauce undrained
1 (14 1/2 ounce) can salsa-style diced tomatoes with green chilies, undrained
1/2 cup shredded colby-monterey jack cheese (2-ounces)
2 medium green onions, sliced (2 tablespoons)

Steps:

  • Make desired topper first: Make mashed potatoes; Heat water, milk, butter and salt in a 3-quart saucepan; remove from heat.
  • Stir in potatoes just until moistened.
  • Let stand 30 seconds then whip with fork until desired consistency.
  • serve with topper.
  • Italian Pesto-Sour Cream Topper; mix sour cream, pesto and bell peppers; spoon onto potatoes.
  • Sprinkle with olives.
  • Mexican Chili-Cheese Topper; cook beans and tomatoes in a 1-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally, until hot; spoon onto potatoes.
  • Sprinkle with Cheese and onions.

Nutrition Facts : Calories 548.6, Fat 24.7, SaturatedFat 14.9, Cholesterol 61.5, Sodium 1284.1, Carbohydrate 66.4, Fiber 10.1, Sugar 1.5, Protein 19.7

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