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Mexi-Mashed Potatoes

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Potatoes, Dehydrated Flakes, Dry by the US Department of Agriculture, public domain government resource—original source of recipe

  • Serves: 6



  1. In medium saucepan, bring water and margarine to a rolling boil.
  2. Remove from heat and stir in milk and potato flakes with fork until potatoes are of desired consistency.
  3. Stir in cheese, chili powder, and oregano.


  • For a healthier choice, choose a low-fat or reduced calorie cheese.
  • If desired, garnish with diced tomato, chopped green onions, and cheese.
  • For an extra flavor burst, substitute Taco-flavored or Mexican blend cheese for Cheddar cheese.

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