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.
Provided by GINGERMURRAY
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 129.8 mg, Sugar 2.9 g
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