Green Chile Mashed Potatoes recipe
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Ingredients
- 2 Hatch chile peppers 4 Yukon Gold potatoes, peeled and sliced 1 clove garlic, smashed ½ cup milk, or more as needed ¼ cup sour cream 3 tablespoons butter salt and ground black pepper to taste
Nutrition Info
- 232.9 caloriescarbohydrate: 27.1 gcholesterol: 31.7 mgfat: 12.4 gfiber: 2.7 gprotein: 4.8 gsaturatedFat: 7.8 gservingSize: -sodium: 129.8 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Green Chile Mashed Potatoes
Directions
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Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
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.
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.
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.
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.