Green Chile Mashed Potatoes Best Family Recipes

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Green Chile Mashed Potatoes

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

Ingredients :

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

Instructions :

Prep : 10M	Cook : 4M	Ready in : 50M

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

Notes :

You can also roast the green chile peppers over the flame on a gas burner or on the grill. Seal into a plastic bag and let steam for at least 30 minutes before peeling and chopping.

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