Green Chile Mashed Potatoes recipe

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Ingredients

2 Hatch chile peppers
4 Yukon Gold potatoes, peeled and sliced
1 clove garlic, smashed
½ cup milk, or more as needed
¼ cup sour cream
3 tablespoons butter
salt and ground black pepper to taste

Nutrition Info

232.9 calories
carbohydrate: 27.1 g
cholesterol: 31.7 mg
fat: 12.4 g
fiber: 2.7 g
protein: 4.8 g
saturatedFat: 7.8 g
servingSize: -
sodium: 129.8 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Recipe Yield

4 servings

Recipe Note

These mashed potatoes are delicious with roasted Hatch green chiles from New Mexico! You can choose hot or mild chiles depending on your taste.

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