Green Chile Mashed Potatoes

  • Yield 8 servings

Anaheim peppers and garlic give these mashed potatoes a flavor your family is sure to love.


4 medium Idaho potatoes
4 small new potatoes
2 -- garlic cloves, peeled
4 tablespoons butter
2/3 cup milk
2 to 3 -- green Anaheim peppers, roasted, peeled and seeded


  1. Peel the potatoes and cut into eighths. Place potatoes in a pan with garlic and cover with water. Bring to boil and simmer until very tender when pierced with a fork, about 15 to 20 minutes. In a separate pan, combine butter, 1/3 of the milk and peppers. Bring to a simmer for 1 minute. Puree the milk and chile mixture in a food processor. When potatoes are cooked, drain well. Place potatoes in bowl of kitchen mixer and begin whipping at high speed with the whip attachment. Gradually add remaining milk and chile mixture, whipping between each addition.
Note: The final consistency of the potatoes depends on the how well drained they are. It is advised to add only enough of the puree to achieve a smooth, light and creamy textured mashed potato. 



Get every new post delivered to your Inbox.

Join 248 other followers