Mashed potatoes go to the next level with this simple and delicious recipe! If you really want to add some heat use canned jalapenos instead of green chiles!

Green Chile and Cheddar Mashed Potatoes

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Course: Side Dish

Keyword: Holiday

Diet: Gluten Free, high carb, Paleo, Whole30

Protein Source: Plant Based

Servings: 8 (1/4 c.) servings per recipe

Calories: 198kcal

What You Need

• 2 lbs. potatoes peeled and cut
• 2 T. butter
• 1 c. milk or heavy cream (can use plant based)
• 2 T. TLC Original House Seasoning
• 1/2 c. sharp cheddar cheese
• 1/4 c. diced green chiles

How to Make It

• Peel and dice potatoes, making sure they are all similar in size.
• Place peeled and cut potatoes in a large saucepan, add salt, and cover with water.
• Bring to a boil over medium-high heat and then reduce heat to medium, to a rolling boil.
• Cook until potatoes pull apart when poked with a knife.
• Remove the potatoes from the heat and drain off the water.
• Mash and slowly add the milk and seasoning.
• Beat to a smooth consistency with a hand mixer.
• Stir in the cheese and green chiles.
• Allow potatoes to thicken for 5 minutes before serving.

Nutrition

Serving: 1g | Calories: 198kcal | Carbohydrates: 24g | Protein: 7g | Fat: 8g

Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)

• Original House Seasoning

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