Green Chile Mashed Potatoes Recipes

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.

GREEN CHILE MASHED POTATOES

Steps:

• Boil potatoes until tender but don't overcook!
• Drain well.
• Mash the rest of the ingredients into the potatoes right in the pot with a potato masher.
• You can use an electric mixer but be careful not to over beat.

GREEN CHILE MASHERS

Steps:

• Heat a grill or broiler to medium-low. Rub the peppers lightly with the canola oil and put on a sheet pan. Roast the peppers until blackened, then transfer them to a paper bag or thick plastic bag to steam. When cool enough to handle, peel and remove the seeds, then dice. Set aside.
• Add the potatoes to a large pot and cover with salted water. Cook the potatoes over medium-low heat until fork tender, about 8 to 10 minutes. When tender, drain and return the potatoes to the pot. Add the sour cream, milk, butter, pepper jack, salt, pepper, and the diced peppers. Mash by hand with a potato masher and adjust seasoning, if needed. Hold warm until ready to serve. Transfer to a serving bowl and garnish with cilantro and cotija, if desired.

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.

GREEN CHILE MASHED POTATOES

Steps:

• If using fresh chiles: Put the chiles onto a baking sheet covered in foil, and place the sheet under a broiler, keeping a close eye on the chiles. Using stainless steel tongs, turn each chile over periodically until they are blackened all over. Put them in a bowl and cover with plastic wrap, let it sit for 10 minutes. Carefully unwrap the bowl (hot steam will come out) and, when the chiles have cooled slightly, peel off all of the black skin. Cut out the stem and seeds, dice the chiles and set them aside. (If you are using canned chiles, skip this step) Bring 1 quart of water to a boil, add a generous handful of salt. Peel the potatoes and cut them into 1-inch cubes. Boil in the salted water for about 10 minutes until potatoes are tender, or when you can pierce them easily with a fork. Drain the potatoes and mash with a potato masher. Alternately, run the potatoes through a food mill or potato ricer, Heat the milk and butter until the butter is melted, add salt and pepper, then the diced chiles (canned or fresh). Take off the heat and let it cool slightly. Pour the mixture into a blender and blend until smooth; alternately use a hand mixter to blend or a food processor. Add the mixture to the mashed potatoes and stir until combined. Taste for seasoning and add salt/pepper if needed. Garnish with diced scallions and/or cilantro sprigs.

MEXICAN MASHED POTATOES WITH GREEN CHILES

Steps:

• Boil potatoes in salted water until tender. Drain.
• Transfer potatoes to a bowl and mash.
• Mix in remaining ingredients.
• Season to taste with salt.
• If needed, add in a little more milk.
• Feel free to adjust the cheese and cilantro level to your liking!