Extreme Mashed Potatoes


  • 1 package premium mashed potatoes (31 ounces)
  • 4 quarts boiling water
  • 1 pint low fat ranch dressing, room temperature
  • 1 pint prepared basil pesto, room temperature
  • 1 pint prepared bruschetta topping, room temperature
  • 12 ounces Parmesan cheese, freshly grated


  1. Pour boiling water into a mixing bowl
  2. Add package of potatoes, strirring with wire whisk
  3. Add half of the cheese, strirring to allow it to melt into the potatoes
  4. Immediately add dressing, mixing thoroughly
  5. Swirl pesto and bruschetta tipping, each separately, on top of potatoes
  6. Place in serviceware and top with remaining cheese
  7. Garnish with julienne strips of fresh basil
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Yield: 40 servings

Joyce Hagen
Flint Regional Medical Center
Bayonet Point, Hudson, FL

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