Creamy Mashed Potatoes with Two Flavorful Toppers
Enjoy a comforting bowl of creamy mashed potatoes, perfect for any dinner table. This quick and easy recipe features two delicious toppers: a vibrant Italian Pesto-Sour Cream blend and a hearty Mexican Chili-Cheese mix, catering to both lovers of bold flavors and classic comfort food. Not only can these toppers elevate your mashed potatoes, but they also work wonderfully on baked potatoes for a delightful twist. Say goodbye to your dinner dilemma and indulge in this versatile one-dish meal that pleases everyone!
N/A
Servings
245
Calories
13
Ingredients
Ingredients
water
2 2/3 cups (N/A)
milk
2/3 cup (N/A)
butter
1/4 cup (N/A)
potato buds instant mashed potatoes
2 2/3 cups (dry)
salt
1/2 teaspoon (Or adjust to taste)
sour cream
1/2 cup (N/A)
basil pesto
1/4 cup (N/A)
chopped roasted red peppers
2 tablespoons (drained from a 7-ounce jar)
sliced ripe olives
2 tablespoons (N/A)
chili beans in sauce
1 can (15 ounces) (undrained)
salsa-style diced tomatoes with green chilies
1 can (14 1/2 ounces) (undrained)
shredded colby-monterey jack cheese
1/2 cup (approximately 2 ounces)
green onions
2 medium (sliced (about 2 tablespoons))
Instructions
1
1. Start by preparing your chosen topper. For the Italian Pesto-Sour Cream Topper, combine the sour cream, basil pesto, and chopped roasted red peppers in a small bowl. Stir until well blended and set aside.
2
2. For the Mexican Chili-Cheese Topper, combine the chili beans and salsa-style diced tomatoes in a saucepan. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until heated thoroughly. Set aside.
3
3. In a 3-quart saucepan, combine water, milk, butter, and salt. Bring the mixture to a boil, then remove it from heat.
4
4. Gradually stir in the instant mashed potato buds until just moistened. Allow the mixture to sit for 30 seconds.
5
5. Using a fork, whip the potatoes until they reach your desired creamy consistency.
6
6. Serve the mashed potatoes hot, topped with your choice of the Italian Pesto-Sour Cream or the Mexican Chili-Cheese mixture.
7
7. If using the Italian topper, sprinkle sliced ripe olives over the top. For the Mexican topper, finish with shredded colby-monterey jack cheese and sliced green onions for extra flavor and texture.
Nutrition Information
13g
Fat
24g
Carbs
7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Creamy Mashed Potatoes with Two Flavorful Toppers.
What are the two types of toppers included in this recipe?
The recipe includes an Italian Pesto-Sour Cream topper and a Mexican Chili-Cheese topper.
How long should you cook the Mexican topper?
The Mexican topper should be cooked over medium heat for 8 to 10 minutes until heated thoroughly.
What ingredients are in the Italian Pesto-Sour Cream topper?
The Italian topper consists of sour cream, basil pesto, and chopped roasted red peppers.
What ingredients are used for the Mexican Chili-Cheese topper?
The Mexican topper uses chili beans in sauce and salsa-style diced tomatoes with green chilies.
Can these toppers be used on other potato dishes?
Yes, these toppers work wonderfully on baked potatoes as well as mashed potatoes.
What type of potatoes are used in this recipe?
This recipe uses dry instant mashed potato buds.
How much butter is required for the mashed potatoes?
The recipe requires 1/4 cup of butter.
What is the liquid ratio for the mashed potatoes?
You will need 2 2/3 cups of water and 2/3 cup of milk.
What are the garnishes for the Italian topper?
The Italian topper is garnished with sliced ripe olives.
What are the garnishes for the Mexican topper?
The Mexican topper is finished with shredded colby-monterey jack cheese and sliced green onions.
How long should the potato mixture sit before whipping?
After stirring in the potato buds, the mixture should sit for 30 seconds.
What tool should be used to achieve a creamy consistency?
A fork should be used to whip the potatoes until they reach the desired creamy consistency.
How many calories are in a serving of this dish?
There are approximately 245 calories per serving.
How much fat is in this recipe?
There is 13g of fat in this dish.
How much protein does this dish provide?
This dish provides 7g of protein per serving.
How many carbohydrates are in the recipe?
The recipe contains 24g of carbohydrates.
What is the total number of ingredients in this recipe?
There are 13 ingredients listed in this recipe.
What kind of cheese is recommended for the Mexican topper?
Shredded colby-monterey jack cheese is recommended.
Should the chili beans be drained before use?
No, the chili beans should be used undrained with their sauce.
Should the salsa-style tomatoes be drained?
No, the salsa-style tomatoes should be used undrained.
What size saucepan is needed for the liquids?
A 3-quart saucepan is recommended for combining water, milk, butter, and salt.
Is salt included in the ingredient list?
Yes, 1/2 teaspoon of salt is used, or you can adjust it to taste.
How much basil pesto is needed?
You will need 1/4 cup of basil pesto.
What amount of roasted red peppers is required?
The recipe calls for 2 tablespoons of chopped roasted red peppers, drained.
How many green onions are used for the topping?
Two medium green onions, sliced, which is about 2 tablespoons.
Is this dish considered a one-dish meal?
Yes, it is described as a versatile one-dish meal that pleases everyone.
At what point do you remove the saucepan from the heat when making the potatoes?
Remove the saucepan from the heat once the mixture of water, milk, butter, and salt comes to a boil.
What is the preparation for the roasted red peppers?
They should be chopped and drained from a 7-ounce jar.
How much cheese is required in ounces?
1/2 cup of shredded cheese is approximately 2 ounces.