Cheese Topped Mashed Potatoes with Green Chile
This dish is always a big hit. If I take it to a gathering there are never any left overs. If I make it for just the 2 of us then we can have them 3 nights in a row with left over chicken or pork with mole sauce. They also go well with baked pork chops with spicy Latin seasonings or even a BBQ'd steak.
Cook time includes boiling the potatoes.
Featured Pinch Tips Video
- 5 lb
- russet potatoes, unpeeled and scrubbed well, and then chopped into approximately 1" pieces.
- bay leaves, dried
- 1/2 c
- softened butter.
- 1 c
- heavy cream, add more if you prefer a creamier texture, do not use milk or half and half.
- 1-7 oz
- can chopped green chiles or more to taste.
- 2 tsp
- kosher salt, divided.
- 1/2 tsp
- freshly cracked pepper, or to taste.
- 1/2 to 1 tsp
- granulated garlic.
- 1/4 c
- sliced green onions, white and green parts.
- 2 c
- shredded sharp cheddar cheese or pepper jack cheese or a combination of both.
1Place the potatoes and Bay leaves in a large pot and cover with water. Add 1 teaspoon salt and bring to a boil. Boil them until fork tender.
2Drain them and remove the Bay leaves then put them back in the pot and place the pot back on the stove over a very low fire and using a potato masher begin mashing the potatoes til they are partially mashed but still chunky,
3Add the butter, cream, green onions, green chile, granulated garlic, salt and pepper. Gently fold in the added ingredients until everything is evenly mixed. Taste and adjust seasonings if needed.
4Place the potatoes in an oven safe baking dish and top with the shredded cheese. Bake uncovered at 350 degrees until cheese is melted, but not quite browned, approximately 15-20 minutes.
5Remove from oven and let sit for 5 mins before serving.