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Ingredients
- 3 c. water
- 1 c. milk
- 1 (7.6 oz.) pkg. roasted garlic instant mashed potatoes
- 4 oz. cream cheese, cubed
- 1 c. (4 oz.) shredded Mexican cheese
Method
- In a large saucepan, bring water and milk to a rolling boil. Remove from the heat. Add contents of both envelopes from the potato package. Let stand for 1 minute; whip with a fork. Place the cream cheese in a microwave-safe bowl; cover and heat at 70% power for 45 seconds or until softened. Stir into potatoes. Transfer into a greased 1-quart baking dish. Sprinkle with cheese. Broil in oven for approximately 3 to 4 minutes or until cheese is melted.
