Mexican Mashed Potatoes

Our fave Mexican Restaurant in Ohio had the best mashed potatoes that I have not been able to find anywhere else.

Last night we made fajitas- I know I have mentioned it before but we always marinate our chicken all day and sometimes from the night before in this marinade. It is the best!

Anyway back to the potatoes. I looked online and then settled on what I thought was the closest to what we could get back in Ohio at Chili Verde Cafe.

I thought they turned out super yummy! Cole didn’t like them because he is not a fan of green chilis (what???)

Here ya go- enjoy!

INGREDIENTS

• ▢2.5 lbs small potatoes
• ▢8 oz cream cheese
• ▢1/4 cup milk
• ▢4 oz sharp cheddar
• ▢3 cloves fresh garlic
• ▢1 can 4.5 oz green chiles
• ▢1/4 tsp salt
• ▢1/2 tsp ground black pepper

INSTRUCTIONS

• Bring a large pot of water to a boil.  Once it is boiling, add the potatoes and garlic cloves, and boil for 10-15 minutes or until the potatoes are fork tender all the way through.
• Drain the potatoes and garlic, then add the cream cheese, milk, cheddar, green chiles, salt and pepper to the potatoes and use a masher to mash the potatoes and combine the ingredients while mashing.
• Work only until everything is combined and there are only small chunks of potatoes.  If the potatoes are too thick, add additional milk until they are the desired consistency.
• Serve warm and enjoy!