Made with cream cheese instead of butter, seasoned with green onion and baked in a casserole, these instant mashed potatoes taste just like homemade.
What You Need
Original recipe yields 8 servings
2-3/4 cups water
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
3 cups instant potato flakes (enough for 8 servings)
1 cup milk
2 Tbsp. green onion slices
2 Tbsp. finely chopped fresh parsley
1/4 tsp. paprika
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Let's Make It
Preheat oven to 400°F. Place water and cream cheese in medium saucepan. Bring to boil on medium-high heat. Remove from heat. Add potato flakes and milk; stir with fork until potatoes are of desired consistency. Stir in onion and parsley.
Spoon into 1-quart casserole dish. Sprinkle with paprika.
Bake 30 minutes or until heated through.
Try serving this rich potato side dish with a serving of cooked lean meat, poultry or fish and steamed vegetables.
Prepare as directed, substituting 1/4 tsp. garlic salt for the green onion.
Prepare as directed, using PHILADELHIA Neufchatel, 1/3 Less Fat than Cream Cheese.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings, about 1/2 cup each.
* 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.