Mashed Potatoes With Green Chile Queso Sauce Recipes

GREEN CHILE QUESO

Steps:

• Heat the milk in a medium saucepan over medium heat. Reduce the heat to low and add the American cheese and Cheddar, stirring until melted. Stir in half of the green chiles and scallions. Transfer to a serving bowl and top with the remaining green chiles and scallions, as well as the Fresno peppers and cilantro. Serve immediately with tortilla chips.

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!

BOBBY'S FAVORITE MASHED POTATOES

Steps:

• Put the potatoes in a large saucepan and cover with water by 2 inches. Add 2 tablespoons of kosher salt, bring to a boil and cook until fork tender, about 25 minutes.
• While the potatoes are cooking, heat the milk in a small saucepan over high heat, bring to a boil, cover and remove from the heat. Keep warm until the potatoes finish cooking.
• Drain the potatoes in a colander and return them to the saucepan over low heat. Stir the potatoes for about a minute in the saucepan to evaporate any additional water.
• Put the potatoes into a ricer or food mill set over a large bowl. Stir in the butter then 1 1/2 cups to all of the warm milk until creamy. Stir in creme fraiche, mascarpone or pesto, if desired. Season with salt and pepper.

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.