Roasted Green Chile Mashed Potato
Liven-up plain old mashed potatoes with this delicious twist. If you like a mild flavor use a roasted pablano pepper, or heat it up with a spicier variety like a New Mexico green chile. Whatever your preference, this recipe makes a welcome compliment to the fruits of your grill!
Roasted Green Chile Mashed Potatoes
- 2 pounds yellow potatoes, diced (Substitute red skin potatoes or your favorite potato. If you use a thicker skinned potato you may want to peel it, but for yellow potatoes I do not.)
- 1 each green chili, roasted
- 4 tablespoons butter
- 3 cloves garlic, crushed
- 1 teaspoon parsley, chopped
- 1 teaspoon kosher salt
Blanch potatoes in salted water until tender. Drain well.
Heat a thick bottomed pan on medium-high heat. Add butter and brown slightly and add garlic, saute' until slight brown color begins to develop. Add blanched and drained potatoes to pan and reduce heat. Add roasted green chili and mash together with a potato masher. I think it is best slightly chunky. Season with salt and pepper.
Finish with a drizzle of olive oil and some chopped parsley.