GREEN CHILE POTATOES RECIPES

Name: Green Chile Mashed Potatoes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 5 large russet potatoes, peeled diced large boiled and drained; 4 ounces butter, room temperature; 1/4 cup sour cream, more to taste; 1/8 cup heavy cream; 1 (4 ounce) can diced mild green chilies; salt, to taste; white pepper, to taste

GREEN CHILE MASHED POTATOES RECIPE - FOOD.COM

Green Chile Mashed Potatoes Recipe - Food.com image

This sounds yummy! I love green chilies! I think I'll try this with the skins on. I'm sure red potatoes would be good also.

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

5 large russet potatoes, peeled diced large boiled and drained
4 ounces butter, room temperature
1/4 cup sour cream, more to taste
1/8 cup heavy cream
1 (4 ounce) can diced mild green chilies
salt, to taste
white pepper, to taste

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.

Nutrition Facts : Calories 617.9, FatContent 29, SaturatedFatContent 18.1, CholesterolContent 78.6, SodiumContent 579.6, CarbohydrateContent 82.7, FiberContent 10.5, SugarContent 5, ProteinContent 10.3

GREEN CHILE MASHED POTATOES RECIPE - FOOD.COM

Green Chile Mashed Potatoes Recipe - Food.com image

This sounds yummy! I love green chilies! I think I'll try this with the skins on. I'm sure red potatoes would be good also.

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

5 large russet potatoes, peeled diced large boiled and drained
4 ounces butter, room temperature
1/4 cup sour cream, more to taste
1/8 cup heavy cream
1 (4 ounce) can diced mild green chilies
salt, to taste
white pepper, to taste

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.

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1. Peel the potatoes and cut into eighths. 2. Place potatoes in a pan with garlic and cover with water. 3. Bring to boil and simmer until very tender when pierced with a fork, about 15 to 20 minutes. 4. In a separate pan, combine butter, 1/3 of the milk and peppers. Bring to a simmer for 1 minute. 5. Puree the milk and chile mixture in a food processor. 6. When potatoes are cooked, drain well. Place potatoes in bowl of kitchen mixer and begin whipping at high speed with the whip attachment. Gradually add remaining milk and chile mixture, whipping between each addition. 7. Note: The final consistency of the potatoes depends on how well drained they are. It is advised to add only enough of the puree to achieve a smooth, light and creamy textured mashed potato.

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This is the best chili I've ever had. It was handed down to me by mother, who learned it from her mother. We enjoy it with crackers or a pan of corn bread.—Gloria Rhinehart, Albuquerque, New Mexico
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Reviews 4
Total Time 60 minutes
Category Lunch
Cuisine North America, Mexican
Calories 230 calories per serving

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