CHEDDAR AND CHIVE MASHED POTATOES
My husband swears my cheddar mashed potatoes are the world's best. We always have some in the freezer. Sometimes I dollop individual servings in muffin cups and reheat them that way instead. -Cynthia Gerken, Naples, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain; transfer to a large bowl. , Add butter, sour cream, salt and pepper; beat until blended. Beat in whipping cream. Stir in cheeses and chives. Transfer to a 13x9-in. baking dish. Refrigerate, covered, overnight., To serve, preheat oven to 350°. Remove potatoes from refrigerator while oven heats., Bake, covered, 45 minutes, stirring after 30 minutes. Sprinkle with toppings; bake, uncovered, until heated through, about 15 minutes.
Nutrition Facts : Calories 474 calories, Fat 32g fat (18g saturated fat), Cholesterol 70mg cholesterol, Sodium 693mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
POTATO AND GREEN CHILE SOUP
This is a local take on a classic green chile potato soup. Can be garnished with sour cream, chives, green onions, bacon, etc.
Provided by Franny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Heat butter in a large Dutch oven or heavy-bottomed soup pot over medium heat until melted. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in potatoes and cook for 1 minute.
- Sprinkle in flour and stir until smooth. Cook for 1 minute, stirring continuously, until browned but not burned. Slowly pour in broth and stir until well incorporated; bring to a simmer. Cover and cook, stirring every 15 minutes, until potatoes are tender, about 30 minutes. Be sure the soup does not boil.
- Stir in chile peppers, milk, cumin, oregano, and salt. Bring to a simmer, then immediately remove from heat; do not allow to boil. Add Monterey Jack cheese and Cheddar cheese; stir until melted. Season with pepper and serve.
Nutrition Facts : Calories 343.1 calories, Carbohydrate 36.2 g, Cholesterol 47.5 mg, Fat 16.3 g, Fiber 5 g, Protein 14.9 g, SaturatedFat 10.2 g, Sodium 585.9 mg, Sugar 8.9 g
CHILE MASHED POTATOES
Steps:
- Preheat the oven to 350 degrees. Boil the potatoes in salted water for 15 minutes, or until tender. Drain, place on a sheet pan, and bake at 350 degrees for 10 minutes. Remove the potatoes from the oven and transfer to a large bowl. Add the butter to the bowl and mix with an electric mixer until smooth. Add the cream until it reaches the desired consistency. Stir in the poblanos and season to taste with salt and pepper.
CHILI MASHED POTATOES
Provided by Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Put the cut potatoes into a pot filled with the cold water, bring to a boil, and cook for about 20 minutes, or until a fork or knife pierces the potato chunks easily.
- While the potatoes are cooking, put the cream, butter, salt, pepper, and chili paste into a saucepan. Heat the cream until the butter melts, but do not allow the mixture to boil. Keep the mixture warm until you are ready to add it to the potatoes.
- When the potatoes are fully cooked, drain in a colander for 5 minutes to remove all excess moisture. It is important to rice the potatoes while they are still hot, because cold potatoes will become rubbery and starchy. Fill the ricer no more than half full. Squeeze the hot potatoes through the ricer and into a stainless steel bowl, being careful that the potatoes do not squeeze out the top of the ricer, which would cause lumps in the mashed potatoes. When all of the potatoes have been riced, stir in the hot cream and butter mixture with a wooden spoon and fully incorporate the seasoning, cream, and butter into the potatoes. Add the chopped chives and serve promptly. If the mashed potatoes must be held a few minutes, keep warm in a double boiler or in a bowl covered with plastic wrap and placed over hot water.
CHEDDAR/GREEN CHILE MASHED POTATOES
Steps:
- 1. Boil potatoes. Drain and mash with butter and milk. Stir in cheese and chiles; season with cumin, salt and pepper.
GREEN CHILE MASHERS
Steps:
- Heat a grill or broiler to medium-low. Rub the peppers lightly with the canola oil and put on a sheet pan. Roast the peppers until blackened, then transfer them to a paper bag or thick plastic bag to steam. When cool enough to handle, peel and remove the seeds, then dice. Set aside.
- Add the potatoes to a large pot and cover with salted water. Cook the potatoes over medium-low heat until fork tender, about 8 to 10 minutes. When tender, drain and return the potatoes to the pot. Add the sour cream, milk, butter, pepper jack, salt, pepper, and the diced peppers. Mash by hand with a potato masher and adjust seasoning, if needed. Hold warm until ready to serve. Transfer to a serving bowl and garnish with cilantro and cotija, if desired.
CHILI MASHED POTATOES
Make and share this Chili Mashed Potatoes recipe from Food.com.
Provided by princess buttercup
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In medium saucepan, cover potatoes with water and cook until tender.
- Drain potatoes.
- Mash potatoes (electric mixer or potato masher or however you prefer).
- Mix in sour cream, green onions, chili powder, turmeric, and garlic powder.
- Gradually mix in milk until potatoes reach desired consistency.
- (Do not overbeat.) Season with salt and pepper.
- Serve topped with cheese.
GREEN CHILE MASHED POTATOES
This sounds yummy! I love green chilies! I think I'll try this with the skins on. I'm sure red potatoes would be good also.
Provided by Engrossed
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes until tender but don't overcook!
- Drain well.
- Mash the rest of the ingredients into the potatoes right in the pot with a potato masher.
- You can use an electric mixer but be careful not to over beat.
WHITE CHEDDAR GREEN CHILI MASHED POTATOES
More work than your average mashed potatoes, but so worth it. The recipe was given to us by a family at a daycare where I used to work. They actually won a morning show recipe contest with it and I can understand why.
Provided by Erindipity
Categories Pork
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In large pot of boiling, salted water cook potatoes and garlic until tender. Drain.
- In medium skillet over medium heat, saute bacon until crisp. Drain.
- In 2 t drippings saute onion until softened. Stir in green chilis. Cook 1 minute. Set aside.
- Mash potatoes. Beat in butter. Beat in milk and cheese. Season with salt and pepper. Fold in green chili mixture and bacon.
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- Place the potatoes in a large pot and cover with water. Add 1 teaspoon salt and bring to a boil. Boil them until fork tender. Drain them and then place the pot with just the potatoes back on the warm burner.
- Turn the heat to the lowest setting and begin mashing the potatoes. Once the potatoes are almost completely mashed, add the butter, cream or milk, green chile and seasonings. Continue mashing over lowest heat until the mixture is as smooth and creamy as you like. Taste and adjust flavors as desired.
- Place the potatoes in an oven safe dish and top with the shredded cheese. Bake at 350 until melted, but not browned, approximately 20-30 minutes. Enjoy!
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