Papas Con Chile is such a great twist on mashed potatoes.
It means simply - potatoes with green chile.
Loved, loved, loved these. (Sorry about the picture, but I had company and was in a hurry.)
The flavor is just awesome and they would be great served along side just
about anything. We had them with some French Dips.
I was also thinking that with the leftovers, you could add an egg and a few bread crumbs and make into potato cakes with some kind of sauce. Personally, I enjoyed the leftovers eating them by the spoonful, cold, right out of the fridge.
Did I tell you how much I loved these?
Linked with Sunflower Supper Club: Weekend Potluck
Rattlebridge Farm: Foodie Friday
Pin ItLinked with Sunflower Supper Club: Weekend Potluck
Rattlebridge Farm: Foodie Friday
Papas Con Chile
2 lbs white or red potatoes
1 tbsp olive oil
1/2 onion, finely chopped
1/2 red pepper, finely chopped
4 cloves garlic, minced
1 tbsp pickled jalapeno, minced
Salt and Pepper
1/4 cup heavy cream
3 tbsp sour cream
4 oz can green chiles, chopped
2 oz Velveeta
2 oz sharp cheddar cheese
2 oz cream cheese
Wash potatoes and cut into medium size chunks, cover with water and large pinch of salt; cook until tender; drain. I prefer to leave the peel on.
Meanwhile, sauté onion, red pepper and a pinch of salt and pepper in olive oil until softened. Add garlic and jalapeno, cooking 1-2 minutes more.
Add onion mixture and remaining ingredients to potatoes. Mash until desired consistency. Taste for seasoning adding salt and pepper, if desired.