I love mashing potatoes and I love playing with various things in them. Today’s recipe combines mashed potatoes with the spiciness of green chilies, the slightly tart bite of parmesan, and the smoothness of cream cheese. This is a little spicy, but it’s quite tasty and stands alone without gravy very well. Photo and recipe below…

Creamy Parmesan Chile Mashed Potatoes

Creamy Parmesan Chile Mashed Potatoes

• 10 small to medium russet potatoes, washed and diced (I like to leave the skins on)
• 1/4 cup milk or half and half
• 4 oz cream cheese
• 1 green chili finely chopped
• 1 oz parmesan cheese

1. Bring a large pot of water to a boil and boil the potatoes until they’re easily squishable with a fork.
2. Add the milk and stir until creamy.
3. Stir in the cream cheese and chili.
4. Stir in the parm and warm until melted.

When I was young people took some flak for having lumpy mashed potatoes. Now, in the world of instant, people are longing for the lumps as signs of having used real potatoes. Maybe I should invent some instant taters with “real lumps.” Anyway, these are creamy and tasty, but boy they have a bite.

-Oji Chef

This entry was posted on Tuesday, February 5th, 2008 at 8:17 pm and is filed under Side Dish. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.