Skip to main content New<> this month
Get the Allrecipes magazine

Green Chile Mashed Potatoes

Rated as 4.67 out of 5 Stars

"These mashed potatoes are delicious with roasted Hatch green chiles from New Mexico! You can choose hot or mild chiles depending on your taste."
Added to shopping list. Go to shopping list.


50 m servings 233
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  2. Cut green chile peppers in half from top to bottom; remove the stem, seeds, and ribs. Place peppers cut-side down onto the prepared baking sheet.
  3. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Remove and discard skins. Chop peppers.
  4. Place potatoes and garlic into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until potatoes are fork-tender, about 20 minutes. Drain.
  5. Return potatoes to the pot. Add milk, sour cream, butter, salt, and pepper. Mash with a potato masher until no lumps remain. Stir in the chopped peppers.


  • Cook's Note:
  • You can also roast the green chile peppers over the flame on a gas burner or on the grill. Seal into a plastic bag and let steam for at least 30 minutes before peeling and chopping.

Nutrition Facts

Per Serving: 233 calories; 12.4 27.1 4.8 32 130 Full nutrition

Explore more


Read all reviews 3
Most helpful
Most positive
Least positive

Excellent flavor from the roasted peppers. I used roasted poblanos because Hatch peppers are hard to find in my area. They added a subtle heat and smoky flavor to the potatoes. Didn't use the...

Excellent as written. No changes necessary.

Never thought of using peppers in mashed potatoes but these were very good !!!