Ingredients

The following ingredients have 6 Servings
  • 2 lbs red skinned potatoes (quartered)
  • 3 large cloves garlic
  • 1 4 oz can Hatch green chilies, drained (see Notes)
  • 1/2 cup milk
  • 4 Tbs unsalted butter
  • 1/4 cup buttermilk ranch salad dressing
  • 1 tsp kosher salt
  • 1/4 tsp fresh cracked pepper
  • 1/2 cup shredded parmesan cheese (divided)
  • 1 cup shredded cheddar cheese (divided)
  • 1 4 oz can Hatch green chilies, drained
  • 2 oz chopped black olives
  • 2 green onions (white and green parts, thinly sliced)
  • pinch fresh cracked pepper

Instruction

  • Heat oven to 350F.
  • Put the potatoes and garlic in a pot and add enough water to cover. Boil ~15 minutes or until potatoes are fork tender. Drain.
  • In a bowl, add the cooked potatoes with the garlic, milk, butter, ranch, salt, and pepper. Mash the potatoes until mostly creamy but still a little chunky. Add 1/4 cup parmesan and 1/2 cup cheddar cheese, and stir to combine. Taste for seasoning.
  • Transfer the mashed potatoes to a bake dish or small casserole dish. Top with remaining cheese. Bake at 350F for 10-15 minutes or until warmed through and cheeses are all melty.
  • In a small bowl, combine the ingredients for the Hatch green chile-olive topping. Serve over the mashed potatoes. Yields 6 servings.