Recipe by Engrossed
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.
Top Review by amanda.kindt
Great recipe. I used four roasted and peeled hatch chilis and omitted the butter. The butter would have been good but it wasn't missing it if you used just the sour cream and cream in it. I also used red potatoes and left the skins on. I will make this again!
- 5 large russet potatoes, peeled diced large boiled and drained
- 4 ounces butter, room temperature
- 1⁄4 cup sour cream, more to taste
- 1⁄8 cup heavy cream
- 1 (4 ounce) candiced mild green chilies
- salt, to taste
- white pepper, to taste