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 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.
How to Make Cheese Topped Mashed Potatoes with Green Chile
- 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.