An unusual, tasty, slightly hot take on classic mashed potatoes with a smooth silky texture
Silky Garlic Chile Mashed Potatoes are definitely an usual, but very tasty garlicy version of mashed potatoes. The green color comes primarily from the green chiles but a little bit from the avocado. It’s got a nice garlicy flavor with a bit of heat and chile flavor from the chiles, rounded out to make it more of a Southwestern flavor with some cumin. If you blend it smooth in a food processor like I did, you’ll find it’s very different from traditional mashed potatoes. The texture immediately struck me as “silky” and I didn’t even detect a potato flavor even though it’s mainly potatoes. You might not even recognize that you’re eating potatoes. I think it would make a great addition to a Thanksgiving feast, but if your family expects mashed potatoes, you might want to serve the classic version also.
One thing about the texture – if you increase the amount of avocado, you’ll start getting a slimy texture. I don’t like a slimy texture. This amount of 1 avocado for 4 lbs of potatoes is pretty good and gives you a silky texture that is clearly different from typical mashed potatoes. If you want a classic mashed potato texture, cut the avocado in half or eliminate it and don’t use a food processor – use a potato masher or mixer instead.
Personally, I’ll definitely make this again and again; plus I’ll experiment with some variations. I actually made a meal out of a big bowl of my first creation of my Silky Garlic Chile Mashed Potatoes; I can’t say it was a balanced, nutritious meal, but it was sure satisfying!
- 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
- 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.
- Sautee the garlic in the butter over medium heat just until soft, about 2 minutes. Set aside.
- 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.
- 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.
- For a chunkier version, use a potato masher; mash the potatoes with some of the milk and then blend in the sour cream mixture.
- Add salt & pepper to taste.
- Serve & enjoy!
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