Green Chile & Mexican Crème Smashed Potatoes
These may be the best mashed potatoes we've ever had. Our Foodwine friend, Terry, sent the recipe, and we had them for Thanksgiving dinner 2006.
Green Chile & Mexican Crème Smashed Potatoes - Serves 8
Ingredients
6 large Idaho potatoes
1 cup fire-roasted Hatch green chiles (fresh -- frozen or canned),
peeled and seeded
1 bunch cilantro -- fresh and chopped
1 cup Mexcian Crème -- creme fraiche
1/2 cup Shiner Bock beer
1/2 pounds butter
salt and pepper to taste
Instructions
Place the butter and Mexican Crème at room temperature for an hour. (Cold butter and cold sour cream will active the gluten and cause the potatoes to become gummy.)
Simmer a bottle of Shiner Bock beer over medium heat until it reduces to 1/2 cup. Keep warm.
Peel and boil the potatoes in salted water until they are tender.
Drain the water completely before combining with all the other ingredients and smashing it all together. (You can use an old- fashioned potato masher or even the back of a fork.)
Serve immediately or cover and keep warm.