White cheddar and green chili mashed potatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Potatoes, peeled, in chunks, best Yukon Gold |
| 2 | Cloves garlic, peeled and sliced | |
| 2 | Bacon slices, diced | |
| ½ | cup | Chopped onion |
| 1 | can | (7 oz) chopped green chilies, drained |
| 4 | tablespoons | Unsalted butter, room temperature |
| ½ | cup | Heavy cream or milk, warmed (up to 3/4) |
| 1 | cup | (4 oz.) white cheddar or pepper jack, cheese, grated |
| Salt and freshly ground pepper, to taste | ||
Directions
* In large pot of boiling salted water, cook potatoes and garlic until tender, about 20 minutes. * In medium skillet over medium heat, saute bacon until crisp. Drain bacon on paper towels. * Remove all but 2 tsp. bacon drippings from pan. Saute onion until softened, stir in green chilies, and cook 1 minute more; set aside. * Drain potatoes and discard garlic. Force potatoes through a potato ricer or mash with a potato masher. * Beat in butter. Beat in cream and cheese. Season with salt and pepper. Fold in green chili mixture and bacon. Spoon into serving bowl and serve immediately.
Makes 4 to 6 servings. MC formatting by bobbi744@...
NOTES : Winners of the "LIVE" Favorite Family Recipe Contest WEDNESDAY, APRIL 16 MASHED POTATOES winner: John Hanrahan from Olympia, Washington Recipe by:
Posted to MC-Recipe Digest V1 #577 by Roberta Banghart <bobbi744@...> on Apr 18, 1997