© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: John Hanrahan
2 pounds potatoes, peeled and cut into chunks
2 cloves garlic, peeled and sliced
2 slices bacon, diced
½ cup chopped onion
1 7 ounce can chopped green chilies, drained
4 tablespoons unsalted butter, at room temperature
½ to ¾ cup heavy cream or milk, warmed
1 cup grated white cheddar cheese
salt and freshly ground pepper, to taste
In large pot of boiling salted water, cook potatoes and garlic until tender, about 20 minutes. In medium skillet over medium heat, sauté bacon until crisp. Drain bacon on paper towels. Remove all but 2 teaspoons bacon drippings from pan. Sauté onion until softened, stir in green chilies, and cook 1 minute more; set aside. Drain potatoes and discard garlic.
Force potatoes through a potato ricer or mash with a potato masher. Beat in butter. Beat in cream and cheese. Season with salt and pepper. Fold in green chili mixture and bacon. Spoon into serving bowl and serve immediately.