Green Chile Potatoes

This easy recipe for Green Chile Potatoes is prepared as a mashed potato with cheddar cheese. These complement beef, pork and chicken nicely. Mashed potatoes by themselves are great, but why not add a little pizzazz.

This recipe uses russet potatoes. The dry mealy texture is perfect for this recipe, they absorb the butter and cream nicely.

They are wonderful, a little spicy and cheesy!

Mashed Potatoes with Green
Chilies & Cheddar Cheese

3 pounds russet potatoes
1 or 2 - 4 oz. cans diced green chilies
1 1/2 cups medium cheddar cheese
1 cup milk
1/2 stick unsalted butter
Kosher Salt & Pepper

Fill stock pot with cold water. Peel potatoes
and cut in quarters. Salt water, turn heat to high.
Boil for 10-12 minutes or until fork tender.

Simmer milk and butter in small sauce pan.
Shred the cheese, set aside.

Drain potatoes, return to stock pot. Pour half
milk/butter mixture on potatoes. Season with
salt/pepper. With potato masher, coarsely smash
potatoes, add more milk as needed. You want a
creamy texture (need creamier because you will be
adding cheese), yet lumpy.

Drain some of the liquid from the green chilies,
add to potatoes, add cheese, mix well.
Serve immediately.

Super Simple. A tasty twist on regular mashed potatoes.

Variations:

Use any type of cheddar. Mild, medium, sharp, or very sharp.
Pick your favorite.

These can be baked in oven at 350 for 20-25 minutes. Place in
greased 13 x 9 glass serving dish. Forms a nice crust on top.

White potatoes work well with this recipe.

Cook's Note: By putting potatoes back into the pot they
were cooked in, any remaining water will evaporate.

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