CRUNCHY MASHED POTATOES
3 cups chicken broth
1 cup 2% milk
1 garlic clove, minced
¼ tsp. pepper
3 cups mashed potato flakes
¼ cup sour cream
1-1/2 cups Cheddar french-fried onions
¼ cup grated Parmesan
In a large saucepan, bring broth to a boil. Remove from heat. Add the milk, garlic and pepper. Whisk in potato flakes and sour cream until smooth.
Spoon potato mixture into a greased 9-inch square-baking pan. Sprinkle with onions and cheese. Broil 4-6-inches from heat for 20-30 seconds or until golden brown.
Yield: 5 servings.
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