Mashed Potatoes Ole

Sassy potatoes can be made simply with the addition of salsa and a few other flavourful ingredients.
Clock icon
20 Minutes Total
Pie Icon
8 Servings


Ingredient List
  • Small check mark in a circle icon 1 box Betty Crockerᵀᴹ Roasted Garlic Mashed Potatoes
  • Small check mark in a circle icon 2 1/2 cups (625mL) hot water
  • Small check mark in a circle icon 1 1/3 cups (325 mL) milk
  • Small check mark in a circle icon 1/4 cup (50 mL) margarine or butter
  • Small check mark in a circle icon 1 1/2 cups (375 mL) canned French-fried onions
  • Small check mark in a circle icon 3/4 cup (175 mL) shredded Cheddar cheese
  • Small check mark in a circle icon 3/4 cup (175 mL) Old El Pasoᵀᴹ Salsa (any variety)
  • Small check mark in a circle icon 1 1/2 cups (375 mL) sour cream
  • Small check mark in a circle icon 1 1/2 cups (375 mL) shredded Cheddar cheese
  • Small check mark in a circle icon 3 tbsp (45 mL) sliced ripe olives or Old El Pasoᵀᴹ Chopped Green Chilies, if desired
  • Small check mark in a circle icon Sour cream, if desired
  • Small check mark in a circle icon Chopped fresh cilantro, if desired
Preparation
  1. Heat oven to 425ºF. Make potatoes as directed on package for 2 pouches (8 servings), using hot water, milk and margarine. Stir in 3/4 cup of the onions.
  2. Spread mixture in ungreased 2-quart baking dish. Sprinkle with cheese. Spread salsa over cheese. Top with olives and remaining onions.
  3. Bake uncovered 3 to 5 minutes or until onions are golden. Serve with sour cream and cilantro.
Expert Tips
  • Choose the salsa that fits your family's taste, from extra mild to hot.
  • A 2-quart baking dish can be an 8-inch square glass dish or a glass or ceramic 2-quart casserole.