Total Time
30mins
Prep 15 mins
Cook 15 mins

When we visited Costa Rica, I had these potatoes and fell in love with them. I have tried many many recipes but none was ever what I was looking for. These are the closests that I have gotten. They are not as good as Costa Rica's (of course) but they are still so good.

Ingredients Nutrition

Directions

  1. Roast jalapeno pepper & anaheim chili pepper on a grill pan on the stove. place peppers on the grill until they begin to blister, then turn them over. When blistered on both sides, remove from grill.
  2. Allow peppers to cool until you can work with them with your hands. Peel peppers, remove seeds, and puree.
  3. While peppers are roasting, peel potatoes, cut in small water, and boil until fork tender (12-15 minutes).
  4. When potatoes are done, drain.
  5. Put potatoes back in pot and add the butter.
  6. Mash butter into potatoes with either a hand held masher or an immersion blender.
  7. Add the sour cream, pureed peppers, salt, pepper, and garlic powder.
  8. Melt the Velvetta Mexican Cheese in the microwave and then add to potatoes.
  9. Mix all the ingredients together. You can add more salt, pepper, garlic, or hot pepper based on your tastes!

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