Mashed Potatoes with Toppers
photo by lazyme
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 631.69 ml water
- 158.51 ml milk
- 59.14 ml butter
- 631.69 ml potatoes buds instant mashed potatoes (dry)
- 2.46 ml salt (Or make your favorite Mashed potatoes)
-
Italian Pesto-Sour Cream Topper
- 118.29 ml sour cream
- 59.14 ml basil pesto
- 29.58 ml chopped drained roasted red peppers, from 7 ounce jar
- 29.58 ml sliced ripe olives
-
Mexican Chili-Cheese Topper
- 425.24 g can chili beans, in sauce undrained
- 411.06 g can salsa-style diced tomatoes with green chilies, undrained
- 118.29 ml shredded colby-monterey jack cheese (2-ounces)
- 2 medium green onions, sliced (2 tablespoons)
directions
- 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.
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Reviews
-
This was really good. I did the Mexican Chili-Cheese Topper on a baked potato. It was easy and very tasty. This reminded me of an old restaurant in downtown Seattle called The Price Is Right. The entire menu consisted of a 1-pound baked potato with your choice of toppings. They had about 20 toppings to choose from and every one that I tried was great. Thanks Barb for a walk down memory lane and a great dinner!
RECIPE SUBMITTED BY
Barb G.
Sonora, California