Difference between revisions of "Mexi-Mashed Potatoes"
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* ¼ teaspoon dried [[oregano]] leaves | * ¼ teaspoon dried [[oregano]] leaves | ||
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# In medium saucepan, bring water and margarine to a rolling boil. | # In medium saucepan, bring water and margarine to a rolling boil. | ||
# Remove from heat and stir in milk and potato flakes with fork until potatoes are of desired consistency. | # Remove from heat and stir in milk and potato flakes with fork until potatoes are of desired consistency. | ||
Latest revision as of 16:37, 15 July 2012
Description
Potatoes, Dehydrated Flakes, Dry by the US Department of Agriculture, public domain government resource—original source of recipe
- Serves: 6
Ingredients
- 2 cups water
- 3 tablespoons margarine or butter
- ¾ cup milk
- 2 cups potato flakes
- 4 oz. (1 cup) shredded Cheddar cheese
- 1 teaspoon chili powder
- ¼ teaspoon dried oregano leaves
Procedures
- In medium saucepan, bring water and margarine to a rolling boil.
- Remove from heat and stir in milk and potato flakes with fork until potatoes are of desired consistency.
- Stir in cheese, chili powder, and oregano.
Variations
- For a healthier choice, choose a low-fat or reduced calorie cheese.
- If desired, garnish with diced tomato, chopped green onions, and cheese.
- For an extra flavor burst, substitute Taco-flavored or Mexican blend cheese for Cheddar cheese.
