14 oz can Hatch green chilies, drained (see Notes)
1/4cupbuttermilk ranch salad dressing
1/4tspfresh cracked pepper
1/2cupshredded parmesan cheesedivided
1cupshredded cheddar cheesedivided
For the Hatch green chile-olive topping
14 oz can Hatch green chilies, drained
2ozchopped black olives
2green onionswhite and green parts, thinly sliced
pinchfresh cracked pepper
Heat oven to 350F.
Put the potatoes and garlic in a pot and add enough water to cover. Boil ~15 minutes or until potatoes are fork tender. Drain.
In a bowl, add the cooked potatoes with the garlic, milk, butter, ranch, salt, and pepper. Mash the potatoes until mostly creamy but still a little chunky. Add 1/4 cup parmesan and 1/2 cup cheddar cheese, and stir to combine. Taste for seasoning.
Transfer the mashed potatoes to a bake dish or small casserole dish. Top with remaining cheese. Bake at 350F for 10-15 minutes or until warmed through and cheeses are all melty.
In a small bowl, combine the ingredients for the Hatch green chile-olive topping. Serve over the mashed potatoes. Yields 6 servings.
Since I was cooking for adults and kids, I got mild chiles. But by all means, go big or go home and get the hot ones if that's ur thing.