Mexican Mashed Potatoes With Green Chiles
photo by Charmie777
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 453.59 g russet potato, peeled and cut into 1/2 inch chunks
- 29.58 ml butter or 29.58 ml margarine
- 56.69 g canned diced green chilies
- 118.29 ml shredded cheddar cheese
- 14.79 ml cilantro, chopped
- 0.61 ml salt
- 59.14 ml skim milk
directions
- Boil potatoes in salted water until tender. Drain.
- Transfer potatoes to a bowl and mash.
- Mix in remaining ingredients.
- Season to taste with salt.
- If needed, add in a little more milk.
- Feel free to adjust the cheese and cilantro level to your liking!
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Reviews
-
Okay, I made some adjustments to this, but it was an outstanding recipe start to add your favorites! Cheddar and green chilies were a great combo for two additions of a small tomato and two finely chopped green olives (leftovers I wanted to use up). I also substituted chile juice and a bit of white wine for the skim milk. I omitted butter entirely and added parsley (which I had on hand) instead of the cilantro as well as 1/4 teaspoon of garlic salt. We both decided this was terrific, and definitely worth making again. I had this recipe in one of my cookbooks for a long time, and I'm glad I finally made it!
-
This was good, but not quite enough flavour for my own taste. I added some garlic powder and onion salt and that improved it I thought, but I felt it still needed some sauteed onions or something like that. Of course, that would make it taste very similar to my usual mashed potato casserole, so maybe I just need to expand my horizons a little!!
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Tweaks
-
Okay, I made some adjustments to this, but it was an outstanding recipe start to add your favorites! Cheddar and green chilies were a great combo for two additions of a small tomato and two finely chopped green olives (leftovers I wanted to use up). I also substituted chile juice and a bit of white wine for the skim milk. I omitted butter entirely and added parsley (which I had on hand) instead of the cilantro as well as 1/4 teaspoon of garlic salt. We both decided this was terrific, and definitely worth making again. I had this recipe in one of my cookbooks for a long time, and I'm glad I finally made it!
RECIPE SUBMITTED BY
Charmie777
United States