Papas Con Chile

Papas Con Chile is such a great twist on mashed potatoes.
It means simply - potatoes with green chile.

Loved, loved, loved these. (Sorry about the picture, but I had company and was in a hurry.) 
The flavor is just awesome and they would be great served along side just 
about anything. We had them with some French Dips.

I was also thinking that with the leftovers, you could add an egg and a few bread crumbs and make into potato cakes with some kind of sauce. Personally, I enjoyed the leftovers eating them by the spoonful, cold, right out of the fridge.

Did I tell you how much I loved these?

Linked with Sunflower Supper Club: Weekend Potluck
Rattlebridge Farm: Foodie Friday
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Papas Con Chile

2 lbs white or red potatoes
1 tbsp olive oil
1/2 onion, finely chopped
1/2 red pepper, finely chopped
4 cloves garlic, minced
1 tbsp pickled jalapeno, minced
Salt and Pepper
1/4 cup heavy cream
3 tbsp sour cream
4 oz can green chiles, chopped
2 oz Velveeta
2 oz sharp cheddar cheese
2 oz cream cheese

Wash potatoes and cut into medium size chunks, cover with water and large pinch of salt; cook until tender; drain. I prefer to leave the peel on.

Meanwhile, sauté onion, red pepper and a pinch of salt and pepper in olive oil until softened. Add garlic and jalapeno, cooking 1-2 minutes more.

Add onion mixture and remaining ingredients to potatoes. Mash until desired consistency. Taste for seasoning adding salt and pepper, if desired.


  1. Lucky company to enjoy these potatoes, Andrea. They sound wonderful

    1. Your welcome, Kirsten. I'm already thinking about making a version of twice baked potatoes like this.