It’s harvest season! There are so many fresh fruits and vegetables plentifully available right now.  One of my favorites is fresh green chile from Hatch, New Mexico. They are simply, the best for flavor and have a nice little kick to them. When the green chiles are fresh, I like to take fresh, roasted green chiles and put them into my recipes.  One of those is green chile cheese mashed potatoes!

When I select potatoes for making mashed potatoes, I like to use a variety…Idaho Russets, Red Potatoes, Yukon Golds and maybe a few purple potatoes!


5-6 Potatoes, scrubbed and cut into chunks about 1 inch x 1 inch (I like mine with the skins still on but that is optional)

2-3 Green Chilies, roasted and peeled and diced (if not available, 1 small can of diced green chilies will do)

1/2 -1 cup of grated cheese of your choice (I like a mixture of cheddar and a sharper cheese like a parmesan)

1-2 Tbsp Butter

1-2 Tbsp Milk

Salt and Pepper to taste


In a saucepan, place cut-up potatoes in salted water and boil potatoes until fork tender.  (If you have one, use a pressure cooker instead.  It’s faster and uses less water.) Drain the water from the saucepan and add the butter, salt and pepper to the potatoes.  If desired, pour the potatoes into a mixing bowl to mash. Mash the potatoes with a potato masher until fairly smooth.  Add  the milk, if desired, to add an additional smoothness to the potatoes. Add the green chilies and cheese and continue to mix together. Serve.



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