White cheddar and green chili mashed potatoes

4 Servings

Ingredients

Quantity Ingredient
2 pounds Potatoes, peeled, in chunks, best Yukon Gold
2 Cloves garlic, peeled and sliced
2 Bacon slices, diced
½ cup Chopped onion
1 can (7 oz) chopped green chilies, drained
4 tablespoons Unsalted butter, room temperature
½ cup Heavy cream or milk, warmed (up to 3/4)
1 cup (4 oz.) white cheddar or pepper jack, cheese, grated
Salt and freshly ground pepper, to taste

Directions

* In large pot of boiling salted water, cook potatoes and garlic until tender, about 20 minutes. * In medium skillet over medium heat, saute bacon until crisp. Drain bacon on paper towels. * Remove all but 2 tsp. bacon drippings from pan. Saute onion until softened, stir in green chilies, and cook 1 minute more; set aside. * Drain potatoes and discard garlic. Force potatoes through a potato ricer or mash with a potato masher. * Beat in butter. Beat in cream and cheese. Season with salt and pepper. Fold in green chili mixture and bacon. Spoon into serving bowl and serve immediately.

Makes 4 to 6 servings. MC formatting by bobbi744@...

NOTES : Winners of the "LIVE" Favorite Family Recipe Contest WEDNESDAY, APRIL 16 MASHED POTATOES winner: John Hanrahan from Olympia, Washington Recipe by:

Posted to MC-Recipe Digest V1 #577 by Roberta Banghart <bobbi744@...> on Apr 18, 1997

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