Green Chile Mashed Potatoes with Roasted Anaheim Peppers
Creamy mashed potatoes with the mild heat and smoky flavor of roasted Anaheim peppers. This Southwestern twist on the classic side dish combines tender Idaho and new potatoes with a smooth chile-infused milk mixture. The roasted peppers add a subtle warmth and complexity that pairs beautifully with grilled meats, Mexican dishes, or holiday meals. The key to achieving the perfect creamy texture is properly draining the potatoes and gradually incorporating the chile mixture while whipping.
Ingredients
- 4 medium Idaho potatoesRusset potatoes1:1
Same starchy variety
- 4 small new potatoes
- 2 cloves garlic, peeled
- 4 tablespoons butter
- ⅝ cup milk
- 2 green Anaheim peppers, roasted, peeled and seededpoblano peppers1:1heat
Slightly more heat and earthiness
Instructions
- 1
Peel the potatoes and cut into eighths
- 2
Place potatoes in a pan with garlic and cover with water
- 3
Bring to boil and simmer until very tender when pierced with a fork
- 4
In a separate pan, combine butter, one-third of the milk and peppers and bring to a simmer for 1 minute
- 5
Puree the milk and chile mixture in a food processor
- 6
When potatoes are cooked, drain well
- 7
Place potatoes in bowl of kitchen mixer and begin whipping at high speed with the whip attachment
- 8
Gradually add remaining milk and chile mixture, whipping between each addition until smooth and creamy
Tips
Ensure potatoes are well-drained before mashing to prevent watery consistency
Add the chile mixture gradually while whipping to achieve optimal texture
Adjust the amount of chile mixture based on desired consistency and heat level
Good to Know
Refrigerate up to 3 days in covered container
Can be made 1 day ahead and reheated gently with additional milk
Serve hot as a side dish
Common Mistakes
Don't skip draining the potatoes well to avoid watery mash
Add chile mixture gradually to prevent overmixing
Substitutions
Dairy-Free Swaps
General Alternatives
Slightly more heat and earthiness
FAQ
Can I make these ahead of time?
Yes, prepare up to 1 day ahead and reheat gently, adding milk as needed to restore creamy texture.
What if I can't find Anaheim peppers?
Substitute with poblano peppers for more heat or mild green chiles for similar flavor profile.
How do I roast the peppers?
Char over open flame or under broiler until skin blackens, then steam in paper bag before peeling.