There might be times you'd prefer to serve plain mashed potatoes rather than this cheesy version with chunky salsa, but we can't seem to think of any.
What You Need
Original recipe yields 9 servings
2 lb. baking potato es (about 6), peeled, cut into 1-inch chunks
6 oz. VELVEETA, cut into 1/2-inch cubes
1/4 cup TACO BELL® Thick & Chunky Salsa
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Let's Make It
Cook potatoes in boiling water in large saucepan 15 min. or until tender; drain.
Return potatoes to pan; mash to desired consistency.
Add VELVEETA and salsa; cook and stir 3 to 5 min. or until heated through.
Serve this potato side dish with a crisp mixed green salad, and your favorite cooked lean meat, poultry or fish.
For creamier potatoes, add 3 Tbsp. milk with the VELVEETA and salsa.
Baking potatoes are the best variety of potatoes to use when making mashed potatoes.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
9 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.