Cheesy Mashed Potatoes with Green Chile

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Cheesy Mashed Potatoes with Green Chile recipe by Barefeet In The Kitchen

Oh. My. Heavens. Someone needs to take the rest of these potatoes out of my house. I can not stop eating them. I tasted my friend Shannon’s mashed potatoes the other day and when I tried them, I just might have gasped.

Green chile in mashed potatoes? I never would have thought to do that. It was love at first taste and I couldn’t get them out of my head.

I came home that afternoon determined to recreate the dish. These turned out even better than I imagined and I am excited to have a brand new potato dish to serve next week. In my world, every meal is better with green chile, even Thanksgiving Dinner!

Cheesy Mashed Potatoes with Green Chile recipe by Barefeet In The Kitchen

 

These potatoes can be made up to two days in advance. If you know that you will be refrigerating and then reheating at a later date, add a small amount extra cream or milk to the potatoes, because they do tend to dry out a bit after resting in the refrigerator. Simply prep the potatoes, top with cheese and cover with lid or foil.

When you are ready to cook them, bring them to room temperature before baking as directed above for 20-30 minutes. If they are still cold when you put them in the oven, leave the foil on the dish and bake 350 for 20-30 minutes.

Then uncover and continue baking for another 10-20 minutes to allow the cheese to melt. Test with a thermometer to ensure that the center of the dish is warm before removing from the oven.

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Cheesy Mashed Potatoes with Green Chile

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Servings: 10 -12 servings

Ingredients 

  • 5 pounds golden yellow potatoes russets would work as well, peeled and then chopped into approximately 2" pieces
  • 1/2 cup butter soft
  • 1/2 cup heavy cream or milk adjust the amount according to the creaminess and thickness that you prefer, milk works fine for this, the cream simply creates a more decadent dish
  • 7 oz chopped green chiles
  • 2 teaspoons kosher salt divided
  • freshly cracked pepper to taste
  • 1/2 teaspoon granulated garlic garlic powder works as well
  • 1 cup shredded cheddar cheese

Instructions

  • 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!

Notes

These potatoes can be made up to two days in advance. If you know that you will be refrigerating and then reheating at a later date, add a small amount extra cream or milk to the potatoes, because they do tend to dry out a bit after resting in the refrigerator. Simply prep the potatoes, top with cheese and cover with lid or foil. When you are ready to cook them, bring them to room temperature before baking as directed above for 20-30 minutes. If they are still cold when you put them in the oven, leave the foil on the dish and bake 350 for 20-30 minutes and then uncover and continue baking for another 10-20 minutes to allow the cheese to melt. Test with a thermometer to ensure that the center of the dish is warm before removing from the oven.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Chris says

    Freaking YUM! I could dive into this bowl face first. What kind of green chiles did you use? I'd probably go mild like fire roasted and peeled jalapenos but some hatch chiles

  2. Mary says

    Chris, I used mild hatch chiles. I think any of the above would be great in the potatoes. I would definitely heat it up as much you like though. Potatoes can hide a lot of heat, so the more the better as far as my taste buds are concerned. The recipe above creates a mild spice with a bit of heat after the bite. Nothing at all too spicy for most people though. I will probably go with more heat next time, in at least a portion of the potatoes.

    P.S. I totally thought of you and Jenn both when I tasted these. Green chile really does make everything better!

  3. Ronald Vincent Murray LinkedIn.com says

    Have been in ABQ since 1989; was born in N NJ. The #9 bfast burrito at Golden Pride (The Frontier's cousin) is a staple, along with #1,2 or 3 breakfast burrito from Blake's Lottaburger (started in 1952). Phil's The Grille (4600 block Menaul, W of San Mateo) has a green chile cheese burger better than the Owl in San Antonito. The mesquite grill was handmade by a smithy in Gallup NM abt 45 years ago and Phil and his Dad brought it to Albuquerque. The photos and recipes, above, are THE Real Deal! Special thanks! Ronald Vincent Murray on LinkedIn.com

  4. Amelia says

    These sound AMAZING! Thank you for sharing! Just this morning I was trying to think of what else I could make with green chilies in it besides my usual chicken tortilla soup… Thanks!

  5. Tracy Smith says

    I was looking for something to go with a green chile chicken recipe I was trying out and came across your blog. Wow! When I sampled the potatoes without the cheese they were already awesome. The added cheese took them over the top for me!
    What a great recipe!

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