Creamy Poblano Smashed Potatoes

1
(0) 0 Reviews
Prep Time
20
min.
Total Time
40
min.
Servings

12 servings, 1/2 cup each

Finely shredded Mexican-style cheese and roasted poblano chiles make this smashed potato dish as flavorful as it is creamy.

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What You Need

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Make It

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  • Cook potatoes and onions in boiling water in large saucepan 15 to 20 min. or until potatoes are tender; drain.
  • Return potatoes and onions to pan; mash lightly with cream cheese and milk. Add chiles; mash just until blended. Spoon into serving bowl.
  • Top with cheese.

Make Ahead

Prepare as directed, reserving the shredded cheese for later use. Spoon into 1-1/2-qt. casserole sprayed with cooking spray. Refrigerate up to 24 hours. When ready to serve, bake (uncovered) in 350°F oven 1 hour or until heated through. Top with shredded cheese.

Servings

  • 12 servings, 1/2 cup each

Nutritional Information

Serving Size 12 servings, 1/2 cup each
AMOUNT PER SERVING
Calories 120
% Daily Value
Total fat 4.5g
Saturated fat 3g
Cholesterol 15mg
Sodium 85mg
Carbohydrate 16g
Dietary fiber 2g
Sugars 2g
Protein 3g
   
Vitamin A 4 %DV
Vitamin C 15 %DV
Calcium 6 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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