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15 minutes
45 minutes
- 4 cups water
- 1 1/2 cups milk
- 6 tablespoons butter, cut into pieces
- 2 pouches (4.7 oz each) Betty Crocker™ roasted garlic mashed potatoes
- 6 oz cream cheese (from 8 oz package), cut into pieces
- 1/4 teaspoon coarse ground black pepper
- 1/2 cup French fried onions
- 1 tablespoon chopped fresh parsley
- Preheat oven to 375°F. Boil water, milk, and butter in a 3-quart saucepan. Remove from heat and mix in 2 pouches of potatoes, cream cheese, and pepper. Transfer mixture to an ungreased 2-quart casserole dish. Bake right away or cover and refrigerate for up to 24 hours.
- Bake uncovered for 20-25 minutes until hot. Then, sprinkle with onions and bake for an additional 5 minutes until they are golden. Finish by sprinkling with parsley.
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