Prep: 5 Mins Cook: 30 Mins
Give mashed potatoes a south-of-the-border flair with the addition of green chiles and chili powder. Serve with your favorite meat loaf or roast chicken for a change of pace.

Santa Fe Mashed Red Skin Potatoes


  • 15 medium red potatoes
  • 1 can (14.5-oz.) chicken broth
  • 5 cloves large garlic
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 4 tbls. butter or margarine
  • 1/2 teaspoon chili powder


COMBINE potatoes, broth and garlic in large saucepan. Add additional water if necessary to cover potatoes. Bring to a boil; reduce heat to low. Cook for 25 to 30 minutes or until potatoes are tender. Drain potatoes and garlic and reserve cooking broth.

MASH potatoes and garlic to desired consistency adding reserved cooking broth as needed. Stir in chiles, butter and chili powder. Season with salt and ground black pepper.
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