Green Chile Mashers
Ingredients
- 2 pasilla peppers ⓘ
- 1 serrano pepper ⓘ
- 1 tablespoon canola oil
- 2 pounds russet potatoes, peeled and quartered ⓘ
- 1/2 cup sour cream ⓘ
- 1/4 cup 2 percent milk ⓘ
- 1/4 cup butter, unsalted ⓘ
- 1 cup shredded pepper jack ⓘ
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper ⓘ
- 1/4 cup chopped cilantro leaves, for garnish ⓘ
- 1/4 cup cotija cheese, for garnish, optional ⓘ
Instructions
- Heat a grill or broiler to medium-low.
- Rub the peppers lightly with the canola oil and put on a sheet pan.
- Roast the peppers until blackened, then transfer them to a paper bag or thick plastic bag to steam.
- When cool enough to handle, peel and remove the seeds, then dice.
- Set aside.
- Add the potatoes to a large pot and cover with salted water.
- Cook the potatoes over medium-low heat until fork tender, about 8 to 10 minutes.
- When tender, drain and return the potatoes to the pot.
- Add the sour cream, milk, butter, pepper jack, salt, pepper, and the diced peppers.
- Mash by hand with a potato masher and adjust seasoning, if needed.
- Hold warm until ready to serve.
- Transfer to a serving bowl and garnish with cilantro and cotija, if desired.
Nutrition & Diet Analysis (per serving)
671
kcal
34% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).