No, sir, these are not your granny’s mashed potatoes. In fact, granny may well have been utterly horrified if these showed up on the Thanksgiving table. But we live in a different time and we are a much spicier generation – at least when it comes to food.
Sweet corn and Hatch green chiles (and serranos, if you’re brave) are combined with cheddar cheese and mixed into a traditional base of mashed potatoes to make the yummiest mashers ever. These potatoes taste great with just about anything, including fish, chicken, burgers, and who knows – maybe even Thanksgiving dinner.
2 lb. russet potatoes, peeled and quartered
½ c. sour cream
¼-½ c. whole milk (your thickness preference)
3 Tbsp. butter
1 4 oz. can of Hatch green chiles, chopped
1 c. of sweet corn kernels
1 c. shredded cheddar cheese
Salt and pepper
1 serrano pepper, chopped (if you like heat)
Cilantro, for garnish
Boil the potatoes in a large pot for about 10 minutes, or until tender. Drain and return the potatoes to the pot. Add the butter, sour cream, cheddar cheese, and milk and mash until smooth. Add the green chiles, serranos (if using), and corn kernels and stir to combine. Season with salt and pepper to taste, and garnish with cilantro. Serve immediately.