Recipe Categories
Misc Vegetables
Tex Mexican
TexMex Potatoes 

Lynn's Cheese Chili Potatoes

2 lb potatoes, peeled and cut into chunk
2 each cloves garlic, peeled and sliced
2 each bacon slices, diced
1/2 cup chopped onion
7 oz chopped green chilies, drained
4 tbsp unsalted butter, room temperature
1/2 cup heavy cream or milk, warmed (1/2-3/
4 oz grated white cheddar cheese, or pe, p
1 each salt and freshly ground pepper, to
In large pot of boiling salted water, cook potatoes and garlic until
tender, about 20 minutes. In medium skillet over medium heat, saute
bacon until crisp. Drain bacon on paper towels. Remove all but 2 tsp.
bacon drippings from pan. Saute 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. Makes 4 to 6 servings.

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