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Crumb-Topped Creamy Mashed Potatoes

Prep Time:

35 min

Total Time:

1 hr

Makes:

10 servings, 3/4 cup (175 mL) each

What You Need!

3-1/2 lb. (1.6 kg) baking potatoes (about 6 large), peeled, quartered

3/4 cup milk

1-1/2 cups shredded P'TIT QUÉBEC Cheddar Cheese

12 RITZ Crackers, crushed (about 1/2 cup)

1 tsp. garlic powder

2 Tbsp. non-hydrogenated margarine, melted

Make It!

HEAT oven to 375ºF.

COOK potatoes in large saucepan of boiling water 15 to 20 min. or until tender; drain. Return potatoes to pan. Mash until smooth, gradually adding milk and mixing well after each addition. Stir in cheese. Spoon into 1.4-L casserole.

MIX remaining ingredients; sprinkle over potato mixture.

BAKE 20 to 25 min. or until potato mixture is heated through and topping is lightly browned.

Kraft Kitchens Tips

Special Extra

Prepare as directed, adding one or more of these fabulous stir-ins to potato mixture before spooning into casserole dish: roasted garlic, caramelized onions, chopped fresh chives, grated horseradish or crumbled cooked bacon.

Substitute

For extra colour, substitute unpeeled red potatoes for the peeled baking potatoes.

Make Ahead

Assemble casserole as directed, but do not bake. Refrigerate up to 2 days. When ready to bake, uncover and bake as directed, increasing baking time as needed until potato mixture is heated through and topping is lightly browned.

K:54022v0ec:107798

(2)

Rated

by bearcat on 5/29/2008
" I added 2tbsp of ranch salad dressing, chopped green onions, 1/2 cup miracle whip and some chives. The kids gobbled them up and they are a nice change from mashed potatoes."

See All Ratings and Comments

Serving Size = 3/4 cup (175 mL)

Nutritional Information

Calories

210

Total fat

8 g

Saturated fat

3.5 g

Cholesterol

15 mg

Sodium

200 mg

Carbohydrate

29 g

Dietary fibre

2 g

Sugars

2 g

Protein

8 g

Vitamin A

6 %DV

Vitamin C

15 %DV

Calcium

20 %DV

Iron

4 %DV