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Green Chile Mashers

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 15 min
  • Yield: 6 servings
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2 pasilla peppers

1 serrano pepper

1 tablespoon canola oil

2 pounds russet potatoes, peeled and quartered

1/2 cup sour cream

1/4 cup 2 percent milk

1/4 cup butter, unsalted

1 cup shredded pepper jack

1 teaspoon salt

1 teaspoon freshly cracked black pepper

1/4 cup chopped cilantro leaves, for garnish

1/4 cup cotija cheese, for garnish, optional


  1. Heat a grill or broiler to medium-low. Rub the peppers lightly with the canola oil and put on a sheet pan. Roast the peppers until blackened, then transfer them to a paper bag or thick plastic bag to steam. When cool enough to handle, peel and remove the seeds, then dice. Set aside.
  2. Add the potatoes to a large pot and cover with salted water. Cook the potatoes over medium-low heat until fork tender, about 8 to 10 minutes. When tender, drain and return the potatoes to the pot. Add the sour cream, milk, butter, pepper jack, salt, pepper, and the diced peppers. Mash by hand with a potato masher and adjust seasoning, if needed. Hold warm until ready to serve. Transfer to a serving bowl and garnish with cilantro and cotija, if desired.

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