Ingredients:
2 2/3 cups water
2/3 cup milk
1/4 cup butter
2 2/3 cups potatoes buds instant mashed potatoes ( dry)
1/2 teaspoon salt ( Or make your favorite Mashed potatoes)
1/2 cup sour cream
1/4 cup basil pesto
2 tablespoons chopped drained roasted red peppers, from 7 ounce jar
2 tablespoons sliced ripe olives
1 (15 ounce) cans chili beans, in sauce undrained
1 (14 1/2 ounce) cans salsa-style diced tomatoes with green chilies, undrained
1/2 cup shredded colby-monterey jack cheese ( 2-ounces)
2 medium green onions, sliced ( 2 tablespoons)
Directions:
Make desired topper first: Make mashed potatoes; Heat water, milk, butter and salt in a 3-quart saucepan; remove from heat.
Stir in potatoes just until moistened.
Let stand 30 seconds then whip with fork until desired consistency.
serve with topper.
Italian Pesto-Sour Cream Topper; mix sour cream, pesto and bell peppers; spoon onto potatoes.
Sprinkle with olives.
Mexican Chili-Cheese Topper; cook beans and tomatoes in a 1-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally, until hot; spoon onto potatoes.
Sprinkle with Cheese and onions.
Servings: 4
Time preparation: 15 min.
Time total: 20 min.