Colorado Russet Green Chile Mashed Potatoes
(This side dish serves 6 – 8 portions from a 1.5 lb yield)

2 large (1.25 pound) peeled Colorado Russet potatoes, quartered lengthwise and cut into 1 inch pieces
1T butter
¼ cup small dice red pepper
¼ cup small dice red onion
1T minced garlic
½ cup skim milk
½ cup pureed roasted poblano chile or similar mild-spicy green peppers
2 oz grated Monterey jack cheese
kosher salt and fresh cracked black pepper

Directions

Cook cut, peeled potatoes in boiling salted water in a medium size saucepan until tender, about 15 to 20 minutes. While potatoes are cooking, heat the butter in a medium size saucepan until melted over medium heat, add the diced red pepper, diced onion and minced garlic and cook, stirring frequently until vegetables are tender, about 4 – 5 minutes. Add skim milk and pureed roasted poblano to pan and bring to a slight simmer, cover and set aside to keep warm and infuse flavors. When potatoes are cooked, drain well, pass the cooked potatoes through a potato ricer directly into the saucepan with the cooked vegetables and milk or use a potato masher, and mash the potatoes with the cooked vegetables and milk. Add the grated cheese, adjust the seasoning as necessary and serve immediately or keep warm in the top of a double boiler for up to 45 minutes.

This potato side dish is a wonderful accompaniment to grilled, roasted or sautéed pork, beef, chicken and full flavored fish like salmon.

Nutritional Information

Per 8 portions: 109 Kcal, 55.5% carbohydrates, 14.6% protein, 29.9% fat