Mashed potatoes are good, but can we all agree that smashed potatoes are even better? These get a garlicky blend of cheeses and chopped chipotle peppers.
What You Need
Original recipe yields 8 servings
2 lb. baking potato es (about 6), peeled, quartered
2 cloves garlic
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1 cup KRAFT Shredded Cheddar Cheese
2 canned chipotle peppers in adobo sauce, chopped
1/4 tsp. black pepper
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Let's Make It
Cook potatoes and garlic in boiling water in large saucepan 20 to 25 min. or until tender; drain.
Drain potatoes and garlic; return to pan. Mash until desired texture, gradually adding cream cheese.
Stir in remaining ingredients.
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
Recipe can be prepared ahead of time; 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.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 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.