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.