Mashed Potatoes Ol Recipe

Ingredients

2

                        pouches (4.7 oz each) Betty Crocker™ roasted garlic mashed potatoes

4

cups water

1 1/2

cups milk

6

tablespoons butter or margarine

1 1/2

cups Cheddar French-fried onions

3/4

cup shredded Cheddar cheese (3 ounces)

3/4

cup Old El Paso™ salsa (any variety)

3

tablespoons sliced ripe olives or 3 tablespoons from 1 can (4.5 oz) Old El Paso™ Chopped Green Chiles, if desired

Sour cream, if desired

Chopped fresh cilantro, if desired

Preparation

Heat oven to 425°F. In 4-quart saucepan, heat water, milk and butter to boiling. Stir in 2 pouches potatoes; beat with fork until smooth. Stir in 3/4 cup of the onions.

Spread mixture in ungreased 2-quart baking dish. Sprinkle with cheese. Spread salsa over cheese. Top with olives and remaining onions.

Bake uncovered 3 to 5 minutes or until onions are golden. Serve with sour cream and cilantro.

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