Green chile in mashed potatoes? I never would have thought to do that. It was love at first taste and I couldn’t get them out of my head. I came home that afternoon determined to recreate the dish. These turned out even better than I imagined and I am excited to have a brand new potato dish to serve next week. In my world, every meal is better with green chile, even Thanksgiving Dinner!
These potatoes can be made up to two days in advance. If you know that you will be refrigerating and then reheating at a later date, add a small amount extra cream or milk to the potatoes, because they do tend to dry out a bit after resting in the refrigerator. Simply prep the potatoes, top with cheese and cover with lid or foil. When you are ready to cook them, bring them to room temperature before baking as directed above for 20-30 minutes. If they are still cold when you put them in the oven, leave the foil on the dish and bake 350 for 20-30 minutes. Then uncover and continue baking for another 10-20 minutes to allow the cheese to melt. Test with a thermometer to ensure that the center of the dish is warm before removing from the oven.
