Health issues in the family have a way of rearranging priorities. Things like powdered sugar donuts, salad in a jar, and homemade Greek yogurt seem pretty insignificant by comparison. After a bad fall with serious repercussions, my father has gone to the top of the list this past week.
Nevertheless, life goes on and we still have to eat. Mashed potatoes, please.
This recipe is inspired by the Papas con Chile at Abuelo’s, an upscale Mexican restaurant where they are often served with Espinaca. I make no claims this is the recipe. Pretty sure it isn’t. No matter. We still like them a lot.
Although these definitely aren’t low-calorie, they don’t need gravy. Doesn’t that count for something?
(Note to Staci: These potatoes reheat beautifully making them perfect for a potluck or taking to somebody’s house. Play with the amount of peppers to suit your tolerance for spicy heat.)
- 2 pounds red potatoes, scrubbed and quartered
- 2 tablespoons butter
- 2 green onions, white parts finely chopped, green parts sliced thin
- ¼ cup red bell peppers, chopped
- ¼ cup green bell peppers, chopped
- ¼ cup green chilies, chopped
- 2 tablespoons pickled jalapenos, finely chopped
- 1 clove garlic, chopped (still good if you leave it out)
- 2 ounces cream cheese
- ½ cup whole milk (I use ¼ cup skim milk + ¼ cup cream)
- ½ cup shredded American cheese (1 cup if your pants are too loose)
- Salt and pepper
- Boil potatoes in large pot with enough water to cover. Reduce heat and simmer until fork tender.
- While potatoes cook, saute green onions, all peppers and garlic in butter. Add cream cheese and stir till melted. Whisk in milk till smooth. Add cheese and stir gently until melted.
- Drain potatoes and allow to set on cooling burner for about 5 minutes to dry them out a bit. Use masher to break up potatoes. Gently fold in cheese and vegetables. Season with salt and pepper.