These White Cheddar and Green Chili Mashed Potatoes are a rich, comforting side dish that brings a subtle kick to the table. The creamy texture of the potatoes is enhanced by melted white cheddar and the zesty flavor of green chilies, creating a perfect balance of savory and spicy. Crispy bacon adds a smoky crunch, while garlic infuses the boiling water for deep flavor. Ideal for family dinners, holiday gatherings, or as a hearty accompaniment to roasted meats, this recipe transforms humble potatoes into a crowd-pleasing favorite. The result is a velvety, flavorful mash that is both rustic and elegant, sure to disappear quickly from the serving bowl.
White Cheddar & Green Chili Mashed Potatoes F
Description
These White Cheddar and Green Chili Mashed Potatoes are a rich, comforting side dish that brings a subtle kick to the table. The creamy texture of the potatoes is enhanced by melted white cheddar and the zesty flavor of green chilies, creating a perfect balance of savory and spicy. Crispy bacon adds a smoky crunch, while garlic infuses the boiling water for deep flavor. Ideal for family dinners, holiday gatherings, or as a hearty accompaniment to roasted meats, this recipe transforms humble potatoes into a crowd-pleasing favorite. The result is a velvety, flavorful mash that is both rustic and elegant, sure to disappear quickly from the serving bowl.Ingredients
Directions
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Place the peeled and cut potatoes and sliced garlic cloves into a large pot of boiling salted water.
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Cook the potatoes and garlic until they are tender when pierced with a fork, about 20 minutes.
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While the potatoes cook, place the diced bacon in a medium skillet over medium heat.
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Sauté the bacon until it is crisp and browned.
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Remove the bacon from the skillet and drain it on paper towels.
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Pour off all but 2 teaspoons of the bacon drippings from the skillet.
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Add the chopped onion to the skillet with the remaining bacon drippings.
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Sauté the onion until softened, then stir in the drained green chilies.
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Cook the onion and green chili mixture for 1 minute more, then set aside.
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Drain the cooked potatoes and discard the garlic cloves.
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Force the hot potatoes through a potato ricer or mash them thoroughly with a potato masher.
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Beat the room-temperature butter into the mashed potatoes until smooth.
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Beat in the warmed cream and grated white cheddar cheese until fully incorporated.
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Season the mixture with salt and freshly ground pepper to taste.
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Folder the green chili mixture and crispy bacon into the mashed potatoes.
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Spoon the mashed potatoes into a serving bowl and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 174.8kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 13.6mg1%
- Total Carbohydrate 38.6g13%
- Dietary Fiber 5.0g20%
- Sugars 1.8g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, substitute the bacon with smoked tempeh or mushrooms, use plant-based butter, and omit the cheese or use a vegan cheddar alternative.
Yukon Gold or Russet potatoes work best for this recipe; Yukon Golds provide a creamier texture while Russets offer a fluffier result.
To prevent the potatoes from becoming gummy, avoid over-mashing them and ensure the butter and cream are warm before adding.
You can adjust the heat level by using milder or hotter green chilies according to your preference.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk to restore creaminess.
