Green Chile Mashed Potatoes

These mashed potatoes are delicious with roasted Hatch green chiles from New Mexico! You can choose hot or mild chiles depending on your taste.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 233 Calories

Ingredients

• 3 tablespoons butter
• ¼ cup sour cream
• salt and ground black pepper to taste
• 1 clove garlic, smashed
• ½ cup milk, or more as needed
• 2 Hatch chile peppers
• 4 Yukon Gold potatoes, peeled and sliced

Recipe Instructions

Step 1

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

Step 2

Cut green chile peppers in half from top to bottom; remove the stem, seeds, and ribs. Place peppers cut-side down onto the prepared baking sheet.

Step 3

Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Remove and discard skins. Chop peppers.

Step 4

Place potatoes and garlic into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until potatoes are fork-tender, about 20 minutes. Drain.

Step 5

Return potatoes to the pot. Add milk, sour cream, butter, salt, and pepper. Mash with a potato masher until no lumps remain. Stir in the chopped peppers.