Mashed Potatoes with Roasted Tomatillos and Cilantro

October 26, 2010

Who doesn’t love mashed potatoes?  They’re always good but can be a little plain sometimes so I like to jazz them up by adding garlic or herbs.  Since I love tomatillos, it seemed a natural addition for a southwestern dinner.   They’re the perfect side dish to go alongside this spicy Chipotle Honey Grilled Chicken and a big bowl of pinto beans.

These are loaded with butter and half and half.  You can make them healthier if you like.  Just reduce or eliminate the butter and use low-fat milk in place of the half and half.

  • Yukon Potatoes, about 3 pounds here
  • Tomatillos, a dozen or so
  • Cilantro, 1/4 cup snipped
  • Butter, 1 stick
  • Half and Half or Milk, maybe 1/2 to 3/4 cup
  • Salt/Pepper

Remove the papery skin from the tomatillos, rinse them and spread them out on a small baking dish.  Put them under the broiler.

Meanwhile, scrub the potatoes and cut them into chunks.  Put them in a big pot, add enough water to almost cover them and bring them to a boil. You can peel them if you like but I like the skins left on.  Besides, I’m really too lazy to peel.

Once the tomatillos begin to blacken remove them from the oven and let them sit until they’re cool enough to handle.  Snip the cilantro.

Remove the charred skin and chop the tomatillos.

By now the potatoes are probably about done.  Drain them and toss them back in the pot over low heat for a few minute to remove the extra moisture.  Dump them into a big bowl and add the butter, salt and pepper.

Add the cilantro and tomatillos.

Start with a little half and half.

Mash it all up with a hand masher, adding more half and half as needed.  I like them still a little chunky and thick.

Serve immediately and enjoy!

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{ 6 comments… read them below or add one }

1 Olga @ MangoTomato October 26, 2010 at 9:50 am

omfg. that looks amazing. I’m now craving mashed potatoes even though I’ve just had them yesterday for lunch. this sounds nuts, but sometimes i make cold mashed potato sandwiches with white bread and mayo. these would be so good for that!

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2 nancy@skinnykitchen.com October 26, 2010 at 10:14 am

What a delicous sounding twist on an old favorite- mashed potatoes!

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3 Diane Laney Fitzpatrick October 26, 2010 at 10:19 am

These looks fantastic. What do you think about leaving out the milk altogether, using chicken broth, and cutting way back on the butter? We are trying like heck to get healthy here, and although we try not to eat a lot of potatoes, these look delicious.

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4 Karen Bove October 26, 2010 at 10:32 am

I think they’d be fine with stock instead of milk. I keep thinking I’m going to get a little healthier in the kitchen but the butter and cream are so hard to resist!

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5 eula October 27, 2010 at 2:16 am

I’m so glad I stumbled upon your site via reddit. I am in love with your photos and recipes. I can’t wait to explore and try some out. You should like an amazing person. Thanks for sharing with the world.

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6 Susan October 27, 2010 at 3:16 pm

What a fantabulous way to use tomatillos! I love how tangy they get and would be fabulous in a mashed potato dish! Thanks!

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