Mashed Potatoes with Green Chile Queso Sauce Recipe

Name: Mashed Potatoes with Green Chile Queso Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large Yukon Gold potatoes, peeled and cut into 2-inch pieces; Kosher salt; 8 tablespoons butter, cold, cut into pats; 2 tablespoons all-purpose flour; 1 cup milk, scalded; 3/4 to 1 cup shredded Monterey Jack cheese; 1/4 cup grated Parmigiano-Reggiano; 1 poblano chile, roasted, and then peeled, seeded and finely diced; Freshly ground black pepper; 1/2 to 3/4 cup cream, warmed; Chopped fresh cilantro, for garnish; Special Equipment: Ricer

Servings: persons

4 large Yukon Gold potatoes, peeled and cut into 2-inch pieces
Kosher salt
8 tablespoons butter, cold, cut into pats
2 tablespoons all-purpose flour
1 cup milk, scalded
3/4 to 1 cup shredded Monterey Jack cheese
1/4 cup grated Parmigiano-Reggiano
1 poblano chile, roasted, and then peeled, seeded and finely diced
Freshly ground black pepper
1/2 to 3/4 cup cream, warmed
Chopped fresh cilantro, for garnish
Special Equipment: Ricer

1
Put the potatoes in a large pot with 2 tablespoons of salt and cover by a few inches of cold water.
2
Bring to a boil, cover and cook until a paring knife inserted in the center meets no resistance.
3
Meanwhile, heat 2 tablespoons of the butter in a medium saucepan over medium heat.
4
Whisk in the flour and cook 1 minute.
5
Whisk in the hot milk and increase the heat to high, cooking until the milk has thickened and the flour taste has been cooked out, about 5 minutes.
6
Remove from the heat and whisk in the Monterey Jack cheese until smooth and melted.
7
Stir in the Parmigiano-Reggiano and poblano chile and season with salt and pepper.
8
Drain the potatoes well, and then return to the pot over low heat to dry out.
9
When the potatoes turn white and become dry, pass them through a ricer into a large glass bowl.
10
Gently combine the potatoes with the remaining 6 tablespoons butter and the warm cream, using a wooden spoon.
11
Season with salt and pepper.
12
Make a well in the middle of the potatoes and fill with the cheese sauce.
13
Garnish with cilantro and serve.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 large Yukon Gold potatoes, peeled and cut into 2-inch pieces, Kosher salt, 8 tablespoons butter, cold, cut into pats, 2 tablespoons all-purpose flour, and more.

Yes, Mashed Potatoes with Green Chile Queso Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mashed Potatoes with Green Chile Queso Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions