Green Chile Cheddar Mashed Potatoes Recipes

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.

MASHED POTATOES WITH GREEN CHILE QUESO SAUCE

Steps:

• Put the potatoes in a large pot with 2 tablespoons of salt and cover by a few inches of cold water. Bring to a boil, cover and cook until a paring knife inserted in the center meets no resistance.
• Meanwhile, heat 2 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour and cook 1 minute. Whisk in the hot milk and increase the heat to high, cooking until the milk has thickened and the flour taste has been cooked out, about 5 minutes. Remove from the heat and whisk in the Monterey Jack cheese until smooth and melted. Stir in the Parmigiano-Reggiano and poblano chile and season with salt and pepper.
• Drain the potatoes well, and then return to the pot over low heat to dry out. When the potatoes turn white and become dry, pass them through a ricer into a large glass bowl. Gently combine the potatoes with the remaining 6 tablespoons butter and the warm cream, using a wooden spoon. Season with salt and pepper.
• Make a well in the middle of the potatoes and fill with the cheese sauce. Garnish with cilantro and serve.

MASHED POTATOES WITH CHEDDAR CHEESE AND POBLANO CHILIES

Steps:

• Char poblano chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies.
• Cook potatoes in large pot of boiling salted water until tender, about 18 minutes. Drain potatoes; return to same pot. Add milk and butter and mash potatoes well. Mix in cheese and chilies. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Stir over medium-low heat to rewarm before continuing.) Transfer potatoes to bowl and serve.
• *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

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!

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.

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.