Green Chile Mashed Potatoes

These mashed potatoes are delicious with roasted Hatch green chiles from New Mexico! You can choose hot or mild chiles depending on your taste.

Step: 1

Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil.

Step: 2

Cut green chile peppers in half from top to bottom; remove the stem, seeds, and ribs. Place peppers cut-side down onto the prepared baking sheet.

Step: 3

Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Remove and discard skins. Chop peppers.

Step: 4

Place potatoes and garlic into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until potatoes are fork-tender, about 20 minutes. Drain.

Step: 5

Return potatoes to the pot. Add milk, sour cream, butter, salt, and pepper. Mash with a potato masher until no lumps remain. Stir in the chopped peppers.

Per Serving: 233 calories; protein 4.8g; carbohydrates 27.1g; fat 12.4g; cholesterol 31.7mg; sodium 129.8mg.

The most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re cooking pasta, go for a simple healthy dish . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can apply to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But often you can made a dish do more often .