Silky Garlic Chile Mashed Potatoes
Cuisine: Southwestern
Author: Anita
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
A silky-smooth, garlicy, slightly hot version of classic mashed potatoes.
Ingredients
  • 4 lbs potatoes, peeled & cut in large chunks
  • 2 tsp chicken bouillon
  • 8 cloves garlic, minced or pressed
  • 1 tbsp butter
  • 1 avocado, peeled & seeded
  • ½ cup diced mild or medium green chiles
  • ½ cup sour cream
  • 1 tsp salt
  • ½ tsp ground cumin
  • ~ ¼ cup milk, or to desired consistency
  • salt & pepper to taste
  • additional sour cream & butter to taste, if desired
Instructions
  1. Place the peeled potato chunks in a large saucepan, add water just to cover, add the chicken bouillon, and cover. Bring to a boil, then turn heat down to just below boiling; cook just until soft, about 20 minutes or so. Test with a knife to make sure they're soft.
  2. Sautee the garlic in the butter over medium heat just until soft, about 2 minutes. Set aside.
  3. Place the avocado, chiles, sour cream, cumin, and sauteed garlic in a food processor. If you are making the potatoes to serve hot immediately, heat this avocado sour cream mixture in a microwave or sauce pan. Also heat the milk. Otherwise, you'll want to microwave the finished dish to serve hot.
  4. For a smooth version, blend this avocado sour cream mixture with the potatoes in a food processor. You may have to do it in batches to fit in the food processor.
  5. For a chunkier version, use a potato masher; mash the potatoes with some of the milk and then blend in the sour cream mixture.
  6. Add salt & pepper to taste.
  7. Serve & enjoy!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/sides/potatoes/silky-garlic-chile-mashed-potatoes/