Green Chile and Cheddar Mashed Potatoes

This recipe for Green Chile and Cheddar Mashed Potatoes is a relatively recent arrival to my kitchen. I love the way the green chile, cheddar and roasted garlic elevate the potatoes to delicious heights, even as I love the way the potatoes mellow the flavors as they hit the palate. All the ingredients collaborate well in this dish.

Why Green Chile and Cheddar Mashed Potatoes?

Why did this recipe come only in the course of my 6th decade? I was raised on the classic mashed potatoes my grandmother learned how to make from her grandmother. The recipe was simple: potatoes, butter, milk, salt and pepper. There was nothing special about them because they were just a vehicle for turkey gravy at Thanksgiving and Christmas. It was the gravy that was fussed over and tasted, with adjustments to the seasonings. It was the gravy that needed to be cooked down to the perfect consistency every holiday, delaying dinner by many, many minutes. The gravy and mashed did indeed make a delicious combination. And every bite still reminds me of my wonderful grandmother.

It took me a while to realize that this recipe was not ALWAYS the right mashed for every meal. I needed something with a kick to accompany ham. I also needed something to lift a basic roasted chicken dinner to the next level. This recipe is the result of my pursuit of flavorful but still comforting mashed potatoes.

Green Chile and Cheddar Mashed Potatoes

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• Author: Keith Recker

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Description

Try something new with your mashed potatoes this holiday season!

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Ingredients

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• 1 head of garlic
• ½ tsp ground New Mexico red chile, mild or medium heat
• 8 tbsp butter, divided, room temperature
• 2 tbsp flour
• 2 cups half and half, divided
• ½ lb high quality cheddar cheese, grated, divided in half
• 4 oz Hatch green chiles
• 5 lbs russet potatoes
• 1 cup hall
• Salt
• Pepper

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Instructions

1. Slice off the tip of a head of garlic. Drizzle olive oil over the exposed cloves. Wrap in tin foil and roast in 250 degree oven for 55 min. Remove from oven and let cool.
2. Meanwhile, peel the potatoes and chop them into ½-inch chunks.
3. Boil them in a 9-quart pot of salted water until very tender – 20 30 min.
4. While the potatoes are cooking, prepare the cheddar sauce, which is based on Julia Child’s Sauce Mornay. In a saucepan, heat 2 cups of half and half.
5. In another saucepan, place 2 tbsp butter, ½ tsp ground red chile, and 2 tbsp flour in a sauce pan. Stir over medium heat for 3 minutes.
6. To this roux, add ONE cup of hot half and half.  Whisk to combine.
7. Add ¼ lb grated cheddar and Hatch chiles. Stir over low heat.
8. Squeeze the roasted garlic into the mixture. Stir to combine. Set aside.
9. The potatoes should be ready now! Test them with a fork to be sure they are tender  all the way through. Drain them well in a colander and return to pot. Over low heat, let the potatoes dry out for 2 or 3 minutes, shaking them occasionally.
10. Use a ricer to mash the potatoes into a clean pot.
11. Stir 6 tbsp room temperature butter into the riced potatoes.
12. Stir in the remaining cup of hot half and half. Add a few cracks of black pepper.
13. Stir in the cheese sauce.
14. Place in an oven proof dish. Sprinkle remaining ¼ lb of grated cheddar. Cover tightly with foil.
15. 30 min before serving, warm in 250 degree oven. Removed when cheese is melted and potatoes are thoroughly warm.

Recipe by Keith Recker
Photo by Kylie Thomas

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