Monday, September 22, 2014

Green Chile Mashed Potatoes

In a previous life, I think I was from Hatch, New Mexico.  I LOVE green chiles!  Green Chile Stew is my signature dish.  Well my husband would stake his claim to that dish too, but I'll go ahead and take credit for the development of that recipe.  Green Chiles add a wonderful flavor to any dish.  They can be spicy, but there is a mild variety too.  That's usually what you see canned at the grocery store.  If you get the opportunity to buy them fresh and have them roasted, that is a special treat.  Not only are they wonderful in soups and stews, you can add them to almost anything, including potatoes or scrambled eggs.  Pretty much anywhere you would use a bell pepper, especially in casseroles.  Think of it as a bell pepper that went on vacation in the Southwest.  These mashed potatoes make a rich, delicious side dish, perfect alongside the Mexican Roast.  They are creamy, cheesy and green chile-y.  And oh so good!
Look at that fluffy pile of mashed potato goodness!
The Green Chile Mashed Potato Line-Up
Boil the peeled and cubed potatoes until tender.
Mash with milk and butter.  (If you don't have a
hand masher, you REALLY need to get one.  It is
not that much effort to mash the potatoes by hand.
I find if I use an electric mixer, the potatoes get
too sticky and starchy.)
Add the cheese...
And the green chiles.
Season with cumin, salt and pepper.
Now you can die happy. 
You've had Green Chile Mashed Potatoes.
Green Chile Mashed Potatoes
3 pounds russet potatoes, peeled and cubed
1/4 cup unsalted butter
1 cup whole milk
1 cup shredded Cheddar cheese
1 (4 ounce) can diced green chiles or more to taste! 
1/2 teaspoon ground cumin
salt and pepper to taste

Boil potatoes until tender.  Drain.  Mash with butter and milk.  Stir in cheese and green chiles.  Season with cumin, salt and pepper.

Prep Time:  Approximately 15 minutes     Cook Time:  Approximately 15 minutes

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