There’s nothing more comforting to this native New Mexican than a bowl of Green Chile and Cheddar Mashed Potatoes. Especially like today when the temp will be no higher than 10 degrees for the day. It’s frigid outside and I’m all about staying warm. A bowl of comforting potatoes with spicy Hatch green chile and cheese is the perfect side dish or in my case main dish to serve on a blustery day like today! These mashed potatoes with buttery creamy melting cheese and green chiles are something that I make quite often. I love them soooo much!! Ask any member of my family and they will vouch for me that I have an infinite love of potatoes that goes way back. I had a hard time coming up with a recipe because I don’t measure when I make mashed potatoes, I just make them. So this time I did my best to put together something on paper that would help recreate the bowl of comfort that I’ve enjoyed so many times. I hope you will enjoy them as much as I have!
Drain the water from the potatoes. A little side note . . . these were frozen chiles I found at Sprouts which contained a lot of liquid that went into the potatoes. Canned chiles will also have the same effect as these frozen ones. If using fresh chile that you roast and put up yourself, you may need additional liquid (half and half) added to the potatoes or they may be too stiff. Looks like I forgot the cheese in this pic!
Add 4 tablespoons of butter which will melt easily in the hot potatoes and then 1/4 cup of half and half. Mash the potatoes until you have a nice smooth texture. I like the old fashioned way of using a potato masher to mash the potatoes. Some may whip their potatoes with a mixer or use a potato ricer for smoother potatoes. I’m just not that picky! Once you have the potatoes mashed to your liking, add in 1 1/2 cups of grated cheddar which will also start to melt as you fold it in. You may want to add more depending on taste.
The cheese melts in so good you can hardly even notice it, but the taste is definitely in there. Fold in the chiles, taste and check the texture. If the potatoes are too thick, add some more half and half. If they are too thin, add a little more cheese. Salt to taste.
2 pounds Russet Potatoes, peeled and cut into large dice
1 1/2 – 2 cups Cheddar Cheese, grated
1/2 cup Hatch Green Chile, roasted, peeled, seeded and chopped
4 tablespoons Butter
1/4 cup Half and Half
Salt to taste
Optional Toppings: Bacon Bits, Chives
Peel and dice 2 pounds of russet potatoes. Place potatoes into a heavy bottomed 3 quart stock pot and cover with water. Heat on high until potatoes come to a boil. Continue to boil 25 – 30 minutes or until potatoes are soft and easily break apart with a fork. Drain potatoes.
Add butter and half and half. Mash potatoes until all butter has melted and well blended. Add 1 1/2 cups of the grated cheddar cheese and stir while it melts into the potatoes. Add the green chile and fold into the potatoes. Salt to taste. If the texture of the potatoes is to stiff, add additional half and half, if too thin, add additional grated cheddar.
Makes 4 – 6 servings