If there is one food that I could never ever give up, it would be potatoes. I could eat potatoes in some way, shape or form every day. So many choices . . . potato chips, hash browns, french fries, mashed potatoes, baked potatoes, twice-baked potatoes, potato salad, potato soup, potato skins, etc . . .
Another vegetable that I absolutely love are green chiles. If you want to add some flavor to a dish, just add some kind of green chiles and you have instant flavor.
When you combine potatoes and green chiles magical things happen. These mashed potatoes are everything you could ask for and more. Creamy, cheesy and FULL of amazing flavor. I ate these potatoes as leftovers for three days in a row and they tasted just as good as on day one.
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Cheesy Green Chile Mashed Potatoes
slightly adapted from: Hatch Chile Cookbook
(Printable Recipe)
4 Lbs. Russet potatoes, peeled and chopped
4 Tbl. unsalted butter
3/4 - 1 c. whole milk, warmed
seasoned salt, to taste
freshly ground black pepper
1/4 tsp. cumin, or to taste
4 Hatch Chiles, roasted, peeled, seeded and chopped,
or you can used canned diced green chiles
1 1/2 c. grated Sharp Cheddar cheese
Add chopped potatoes to a large pot and cover with cold water. Bring to a boil and cook until the potatoes are fork-tender (if you can mash one of the chunks easily, they are ready). Drain the potatoes and add to a large bowl. Add the butter and 1/2 cup of milk.
Mash the potatoes until they reach desired consistency. If they aren't creamy enough, add another 1/4 cup - 1/2 cup of milk. Stir in the seasoned salt, pepper, cumin, chopped green chiles and grated cheese. Mix well and serve.
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