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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."
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10 m servings
Original recipe yields 6 servings

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  • Prep

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  1. 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.


  • Nutritional Analysis: One 3/4-cup serving (prepared with fat-free milk and reduced-fat cheese) equals 169 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 923 mg sodium, 23 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchange: 1-1/2 starch.


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Only change I made was to use fresh potatoes, butter, and milk and mash. I also added some cayenne pepper.

An excellent way to jazz up potato flakes. I made it for my youth group and they loved it!

Simple, easy and tasted so dang fantastic. I was going to use regular potatoes but happened to have some Ore Ida instant in my pantry. I followed the box directions and threw in the cheese and g...

Never use instant mashed potatoes, you'll be disappointed. I used fresh potatoes and doubled the garlic (putting them in with the potatoes as they boiled). Used more butter, less milk and only...

These were alright. We ate them but I don't think it's something I'd repeat.