Milk and cream cheese are added to these garlicky smashed potatoes, making them super creamy and very cheesy. Bonus points for the shredded Cheddar on top!
What You Need
Original recipe yields 10 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
1/2 cup milk
2 chopped canned chipotle peppers in adobo sauce
1/2 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
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Let's Make It
Cook potatoes and garlic in boiling water in large saucepan 15 to 20 min. or until potatoes are tender; drain.
Return potatoes and garlic to pan; mash lightly with cream cheese and milk. Add peppers; mash just until blended. Spoon into serving bowl.
Top with cheese.
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.
Look for firm, smooth, well-shaped potatoes that are free of wrinkles, cracks and blemishes. Avoid any with green-tinged skins or sprouting "eyes" or buds.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
10 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.