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Smashed Potatoes

Ingredients

2 lb. russet potatoes, scrubbed
3/4 cup hot water
1/3 cup Original NESTLÉ COFFEE-MATE Powdered Coffee Creamer
1/4 cup (1/2 stick) butter or margarine

  

Directions

PLACE potatoes in large saucepan; add cool water until covered. Bring to a boil. Boil for 20 minutes or until potatoes are tender. Drain. Peel potatoes, if desired.

COMBINE hot water and Coffee-mate; stir well. Mash potatoes with Coffee-mate mixture. Add butter; mash. Season to taste with salt and ground black pepper.

NOTE: 3/4 cup NESTLÉ COFFEE-MATE Original Low Fat Liquid Coffee Creamer can be used in place of 3/4 cup hot water and 1/3 cup NESTLÉ COFFEE-MATE Powdered Coffee Creamer.

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Smashed Potatoes

(5 stars based on 1 reviews)
These Smashed Potatoes are the ultimate comfort food. The Coffee-mate makes them extra creamy and tasty.
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Smashed Potatoes

Ingredients:

2 lb. russet potatoes, scrubbed
3/4 cup hot water
1/3 cup Original NESTLÉ COFFEE-MATE Powdered Coffee Creamer
1/4 cup (1/2 stick) butter or margarine

Directions:

PLACE potatoes in large saucepan; add cool water until covered. Bring to a boil. Boil for 20 minutes or until potatoes are tender. Drain. Peel potatoes, if desired.

COMBINE hot water and Coffee-mate; stir well. Mash potatoes with Coffee-mate mixture. Add butter; mash. Season to taste with salt and ground black pepper.

NOTE: 3/4 cup NESTLÉ COFFEE-MATE Original Low Fat Liquid Coffee Creamer can be used in place of 3/4 cup hot water and 1/3 cup NESTLÉ COFFEE-MATE Powdered Coffee Creamer.

Estimated Times:

Prep Time: 10 minutes
Cooking Time: 20 minutes
Cooling Time: 0 minutes

Servings: 6

This recipe is:

Vegetarian

In this recipe:


Review This Recipe
  • Star(s)

    Excellent!

    Anne from Ventura, CA

    This recipe is excellent! The coffee mate makes the potatoes so creamy. Try it, you will like it.


Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe: 6 

    *Percent Daily Values are based on a 2,000 calorie diet.

    This recipe is:

    Vegetarian

    In this recipe:


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