Description
Creamy and fluffy mashed potatoes blended with roasted green chiles, butter, and garlic, then topped with crumbled queso fresco and fresh cilantro for a comforting Tex-Mex inspired side dish.
Ingredients
Units
Scale
- 2 pounds (900 grams) russet potatoes, peeled and cut into chunks
- 1 cup (120 grams) roasted green chiles, chopped
- 4 tablespoons (56 grams) unsalted butter
- 1 cup (240 milliliters) whole milk, warmed
- 1/2 cup (60 grams) queso fresco, crumbled
- 2 tablespoons fresh cilantro, chopped
- 2 garlic cloves, minced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
Instructions
- Place the peeled and chopped potatoes in a large pot and cover with cold salted water.
- Bring to a boil and cook for 15 to 20 minutes until the potatoes are fork tender.
- While the potatoes cook, warm the milk and butter together in a small saucepan over low heat. Add the minced garlic and cook gently for 1 minute until fragrant.
- Drain the potatoes thoroughly and return them to the hot pot to release excess moisture.
- Mash the potatoes until smooth and fluffy.
- Gradually stir in the warm milk and butter mixture until creamy.
- Fold in the chopped roasted green chiles, salt, and black pepper. Adjust seasoning to taste.
- Transfer to a serving bowl and sprinkle crumbled queso fresco and chopped cilantro on top.
- Serve warm.
Notes
- Start potatoes in cold water to ensure even cooking.
- Warm the milk before adding to keep the mash creamy and smooth.
- Avoid overmixing to prevent gummy texture.
- Add extra green chiles for more heat if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg