- 2 2/3 cups chicken broth
- 2/3 cup milk
- 1/4 cup butter or margarine
- 1/4 teaspoon pepper
- 2 2/3 cups instant mashed potato flakes
- 1/3 cup shredded Monterey Jack cheese
- 1/3 cup shredded Cheddar cheese
- 1/3 cup cubed process American cheese
- 2 tablespoons snipped chives
- 1/4 cup sour cream
- In a large saucepan, combine the broth, milk, butter and pepper; bring to a boil. Remove from the heat; stir in potato flakes. Let stand for 30 seconds; fluff with a fork. Transfer to a greased 1-qt. baking dish. Top with cheeses.
- Bake, uncovered, at 350 degrees F for 20 minutes or until cheese is melted. Sprinkle with chives. Serve with sour cream if desired.