A delightful twist on classic mashed potatoes, featuring the mild heat of green chilies for a Southwestern flair.
Peel the potatoes and cut them into evenly sized chunks.
Cutting the potatoes into similar sizes ensures they cook evenly.
Place the potato chunks in a pot, cover with water, and bring to a boil. Cook until tender, about 15 minutes.
Avoid overcooking the potatoes to prevent them from becoming waterlogged.
Drain the potatoes and return them to the pot.
Returning the potatoes to the pot helps evaporate excess moisture.
Mash the potatoes with a potato masher until smooth.
For a smoother texture, use a potato ricer instead of a masher.
Mix in the butter, sour cream, heavy cream, green chilies, salt, and white pepper until well combined.
Warm the cream slightly before adding to make it easier to mix.
Serve the mashed potatoes warm, garnished with additional green chilies if desired.
Serve immediately to enjoy the best texture and flavor.
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