Chili Cheese Mashed Potatoes Recipes

CHILI-CHEESE MASHED POTATOES

Steps:

• In a large saucepan, bring the water, milk and salt to a boil. Add the butter, garlic, potato flakes and chilies; stir until thickened. Sprinkle with cheese.

CHILI MASHED POTATOES

Steps:

• In medium saucepan, cover potatoes with water and cook until tender.
• Drain potatoes.
• Mash potatoes (electric mixer or potato masher or however you prefer).
• Mix in sour cream, green onions, chili powder, turmeric, and garlic powder.
• Gradually mix in milk until potatoes reach desired consistency.
• (Do not overbeat.) Season with salt and pepper.
• Serve topped with cheese.

CHILI MASHED POTATOES

Steps:

• Place potatoes in a medium saucepan, cover with cold water, heat to boiling, reduce the heat and simmer until cooked through, about 12 to 16 minutes. Drain in a colander. Immediately place potatoes back in pot you cooked them in and place on same burner, which has been turned off. Stir occasionally over next 5 minutes to let potatoes dry out.
• In a small saucepan, warm buttermilk over medium low heat. Do not boil. Pass potatoes through a ricer or food mill. Alternatively, leave potatoes in pot and mash by hand using a potato masher or wooden spoon. Stir in enough warmed buttermilk to obtain desired consistency. Add salt and cracked black pepper to taste, stir until combined. Add sambal oelek, a teaspoon at a time, tasting after each addition. Serve immediately.
• MORPH: The morph on this is a simple dish called baked egg mashed potatoes. All you do is place leftover mashed potatoes in a shallow baking dish. Make wells, crack eggs into the wells, cover with a thin layer of cheese and bake until the eggs are set.

MASHED POTATOES WITH CHILI AND CHEESE

Steps:

• Prepare Idahoan® Roasted Garlic Mashed Potatoes according to package instructions.
• Warm chili over medium heat or in microwave using a microwave-safe bowl.
• Divide mashed potatoes between two bowls and top with chili and choice of cheese.
• Garnish with chopped chives

MASHED POTATOES WITH MEXICAN CHILI-CHEESE TOPPER

Steps:

• In 3-quart saucepan, heat water, butter and salt to boiling; remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed; whip with fork.
• In 1-quart saucepan, cook beans and tomatoes over medium heat 8 to 10 minutes, stirring occasionally, until hot. Spoon onto individual servings of potatoes. Sprinkle with cheese and onions.

GREEN CHILI AND CHEESE MASHED POTATOES

Steps:

• In a large saucepan, bring the water, milk and salt to a boil. Add the butter, garlic, potato flakes and chilies; stir until thickened. Sprinkle with cheese.

CHILI-CHEESE MASHED POTATOES

Steps:

• In a large saucepan, bring the water, milk and salt to a boil. Add the butter, garlic, potato flakes and chilies; stir until thickened. Sprinkle with cheese.

GREEN CHILE MASHED POTATOES

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Cut green chile peppers in half from top to bottom; remove the stem, seeds, and ribs. Place peppers cut-side down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Remove and discard skins. Chop peppers.
• Place potatoes and garlic into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until potatoes are fork-tender, about 20 minutes. Drain.
• Return potatoes to the pot. Add milk, sour cream, butter, salt, and pepper. Mash with a potato masher until no lumps remain. Stir in the chopped peppers.