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Hatch Green Chile Mashed Potatoes

Hatch Green Chile Mashed Potatoes

Erica
Creamy mashed potatoes loaded with cheese, garlic, and Hatch green chile, then TOPPED with olive, onion, and more Hatch green chile for an awesome tapenade-ish kinda vibe.
4 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Cuisine easy recipe, vegetarian
Servings 4

Ingredients
  

For the potatoes

  • 2 lbs red skinned potatoes quartered
  • 3 large cloves garlic
  • 1 4 oz can Hatch green chilies, drained (see Notes)
  • 1/2 cup milk
  • 4 Tbs unsalted butter
  • 1/4 cup buttermilk ranch salad dressing
  • 1 tsp kosher salt
  • 1/4 tsp fresh cracked pepper
  • 1/2 cup shredded parmesan cheese divided
  • 1 cup shredded cheddar cheese divided

For the Hatch green chile-olive topping

  • 1 4 oz can Hatch green chilies, drained
  • 2 oz chopped black olives
  • 2 green onions white and green parts, thinly sliced
  • pinch fresh cracked pepper

Instructions
 

  • 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.

Notes

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.