Recipe Archives->Vegetables->Mashed Potatoes 21

White Cheddar and Green Chili Mashed Potatoes

2 pounds potatoes, peeled and cut into chunks   
2 cloves garlic, peeled and sliced   
2 slices bacon, diced   
1/2 cup chopped onion 
7-ounce can chopped green chilies, drained   
4 tablespoons unsalted butter, at room temperature   
1/2 to 3/4 cup heavy cream or milk, warmed   
1 cup grated White Cheddar cheese 
salt and freshly ground pepper, to taste   

In large pot of boiling salted water, cook potatoes and garlic
until tender, about 20 minutes. In medium skillet over medium heat,
saute bacon until crisp. Drain bacon on paper towels. Remove all
but 2 teaspoons bacon drippings from pan. Saute onion until softened,
stir in green chilies, and cook 1 minute more; set aside. Drain
potatoes and discard garlic.

Force potatoes through a potato ricer or mash with a potato masher.
Beat in butter. Beat in cream and cheese. Season with salt and
pepper. Fold in green chili mixture and bacon. Spoon into serving
bowl and serve immediately.

Printable version: mashed-potatoes21.txt.