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.
5 lbrusset potatoes, unpeeled and scrubbed well, and then chopped into approximately 1" pieces.
2-3bay leaves, dried
1/2 csoftened butter.
1 cheavy cream, add more if you prefer a creamier texture, do not use milk or half and half.
1-7 ozcan chopped green chiles or more to taste.
2 tspkosher salt, divided.
1/2 tspfreshly cracked pepper, or to taste.
1/2 to 1 tspgranulated garlic.
1/4 csliced green onions, white and green parts.
2 cshredded sharp cheddar cheese or pepper jack cheese or a combination of both.
How to Make Cheese Topped Mashed Potatoes with Green Chile
- Place 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.
- Drain 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,
- Add 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.
- Place 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.
- Remove from oven and let sit for 5 mins before serving.