Boring mashed potatoes are the holiday equivalent of taxes: you just have to get through them. Trying to drown a scoop of potato concrete in a sea of gravy is one strategy, but I have another idea.
DON’T MAKE CRAPPY MASHED POTATOES! Make these, instead.
LET’S GET COOKIN’
- Red Potatoes (or any other fancy potatoes you like)
- heavy cream
- green chile
- Brie cheese
- cheddar cheese
- roasted garlic
Start by cleaning and peeling your potatoes. No sense in having stray potato eyes or blemishes.
Drown those in some water in a large soup pot (make sure they’re submerged!) and set on high. When it boils, turn the heat down and gently boil them until soft.
Top Tip: Use the fork test on the LARGEST potato in the pot to check if they’re done.
While those spuds enjoy their first and final hot tub experience, you have time to grate some cheese. Freshly grated cheese > pre-shredded cheese. It just is.
When the potatoes have been strained you should be ready to go to work!
Top Tip: Use the heat of the boiled potatoes to melt the butter.
Throw your ingredients in the pot [except for your green chile, garlic and cheese] and begin mashing them. As you take out your aggression and insecurities on the spuds, remember to spread out your therapy in a uniformed manner.
When you’re happy with the size, fold in your green chile, garlic and cheese. Taste. Salt. Taste again. Try not to taste a third time. Seriously, stop tasting them, they’re not all for you!
COMMON QUESTIONS ABOUT THESE GREEN CHILE MASHED POTATOES
What if they’re too spicy?
Use some mild chile instead of medium.