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
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!