At a local restaurant I had Green Onion Mashers that were very very good. I wondered how it would taste with green chiles instead of green onions. I asked the chef how they made them and it seemed so easy once he told me. Here is my version of that. I do it just a little different then the restaurant did.
Ingredients
4lbs russet potatoes, cleaned, peeled and diced.
4 Good Sized Mild Green Chiles (Hatch, Anaheim, Poblanos, etc), chopped
5-6 Green Onion stems (green part only) chopped
1 cup whole milk or1/2 cup milk & 1/2 cup heavy cream
3 cloves of garlic, smashed & peeled
2 teaspoons chopped cilantro
2 tablespoons butter
Kosher Salt
Method
Boil the potatoes and garlic in a large pot until the potatoes are fork tender
Add 1 tablespoon of butter to a sauce pan and over medium-high heat cook the chopped chiles and onion stems until they start to soften. Add the milk(or milk/cream), bring to boil and simmer for 15 minutes.
Put the chile/onion/milk mixture in a blender or food processor and blend until smooth.
Drain the potatoes and transfer to a stand mixer or mixing bowl. Add 1 tablespoon of butter and mix on low speed to break up the potatoes.
Slowly add the blended mixture to the potatoes about 2 tablespoons at a time until you get the consistency you want. You probably wont need all the mixture. Add salt to taste, mix until smooth.
Fold in the cilantro.
Add more butter if you like.
*If they turn out too spicy mix in a couple tablespoons of sour cream to cool them a bit.
**If you want a darker green color then add the cilantro to the chile/onion mix while you are cooking it.
***Another way to get a darker green color is to first roast the chiles under a broiler until brown/black on all sides. Seal them in a plastic bag for 30 minutes then remove the skins, seeds and stems and use as per the recipe.
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