Growing up it was all about who had the best mashed potatoes. The criteria included the thickness, the creaminess, the saltiness, and the best overall flavor. Mashed potatoes would not be rated if they came from a box, no offense. As I have gotten older it has now consisted of which potatoes are best for the classic mashed potato side dish, is it the Yukon Gold, the Red Potatoes, or the Idaho Potatoes. I have tried them all and all are great if done right but for this year’s mashed potatoes I decided to use the Idaho Potato. Idaho potatoes are great to add flavor to and this year I added a seasoning that I picked up at the Junior League of El Paso’s Christmas Fair, the Green Chile Salt Blend. This seasoning can be ordered by calling or visiting the Junior League of El Paso at www.jlep.org . As a side note, I am a proud member of this wonderful women’s organization that gives back to the local economy and helps improve the lives of so many.
Now back to my mashed potatoes, every year I change up my sides because where is the fun in knowing year after year that you are going to eat the same Thanskgiving meal as the last. This year it was all about the green chile flavor. Like I have mentioned in previous blog posts, I love chile, any kind of chile, and will try to incorporate it into as many dishes as I can. So, to give our mashed potatoes a kick I added just the right amount of green chile salt blend and mixed it in with organic butter and heavy whipping cream to make this creamy and yummy side dish. This is definitely an adult version of mashed potatoes that even the kids will enjoy. I know my daughters love it.
Buen Provecho!
Green Chile Cream Idaho Mashed Potatoes
Printable Version
Yield: Serves 8-12 Total Time: 40-60 minutes
Ingredients:
-5 lb. Bag of Idaho Potatoes
-1/4 Cup Junior League of El Paso, Inc. Green Chile Salt Blend
-3/4 Cup of Heavy Whipping Cream
-1/4 Cup of Organic Butter
Equipment Needed:
-Cutting Board
-Knife
-Peeler
-Masher
-Measuring Cup
-Large Glass Bowl/Serving Dish
-Large Pot
Prep:
– Get a cutting board, peeler, and knife
– Peel all the potatoes in the 5lb. bag and slice the potatoes in half
Directions:
– Fill a large pot with water and place on gas/electric stove and turn the stove onto a
medium setting
– Place the peeled and sliced potatoes into the pot to boil
– After the potatoes have boiled drain the potatoes in a colander
– Place the drained potatoes back into the pot
– Add ¾ cup of heavy whipping cream, ¼ cup of organic butter, ¼ cup of Junior
League of El Paso, Inc. Green Chile Salt blend
– Get a masher and mash all the ingredients until all the lumps are gone
– Serve
*****Adjust the ingredients to your liking. *****