Cheddargreen Chile Mashed Potatoes Recipes

GREEN CHILE CHEDDAR MASHED POTATOES

Steps:

• Bring a large pot of water to a boil. Once it is boiling, add the potatoes and garlic cloves, and boil for 10-15 minutes or until the potatoes are fork tender all the way through.
• Drain the potatoes, then add the cream cheese, milk, cheddar, green chiles, salt and pepper to the potatoes and use a masher to mash the potatoes and combine the ingredients while mashing.
• Work only until everything is combined and there are only small chunks of potatoes. If the potatoes are too thick, add additional milk until they are the desired consistency.
• Serve warm and enjoy!

WHITE CHEDDAR GREEN CHILI MASHED POTATOES

Steps:

• In large pot of boiling, salted water cook potatoes and garlic until tender. Drain.
• In medium skillet over medium heat, saute bacon until crisp. Drain.
• In 2 t drippings saute onion until softened. Stir in green chilis. Cook 1 minute. Set aside.
• Mash potatoes. Beat in butter. Beat in milk and cheese. Season with salt and pepper. Fold in green chili mixture and bacon.

CHILI MASHED POTATOES

Steps:

• Put the cut potatoes into a pot filled with the cold water, bring to a boil, and cook for about 20 minutes, or until a fork or knife pierces the potato chunks easily.
• While the potatoes are cooking, put the cream, butter, salt, pepper, and chili paste into a saucepan. Heat the cream until the butter melts, but do not allow the mixture to boil. Keep the mixture warm until you are ready to add it to the potatoes.
• When the potatoes are fully cooked, drain in a colander for 5 minutes to remove all excess moisture. It is important to rice the potatoes while they are still hot, because cold potatoes will become rubbery and starchy. Fill the ricer no more than half full. Squeeze the hot potatoes through the ricer and into a stainless steel bowl, being careful that the potatoes do not squeeze out the top of the ricer, which would cause lumps in the mashed potatoes. When all of the potatoes have been riced, stir in the hot cream and butter mixture with a wooden spoon and fully incorporate the seasoning, cream, and butter into the potatoes. Add the chopped chives and serve promptly. If the mashed potatoes must be held a few minutes, keep warm in a double boiler or in a bowl covered with plastic wrap and placed over hot water.

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.

CHEDDAR/GREEN CHILE MASHED POTATOES

Steps:

• 1. Boil potatoes. Drain and mash with butter and milk. Stir in cheese and chiles; season with cumin, salt and pepper.

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!

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.

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.

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.