Somehow we’ll have to introduce Richard Dreyfus’s character from Close Encounters to Randy from Christmas Story. Imagine the mashup of mashed potato mayhem. Sadly, this squashed spud meeting of the minds likely will never take place. Well, an opportunity missed is a disappointment gained. Unless you have the opportunity to miss work, you then gain time to disappoint your family with another chili recipe.
We love butter. As evidence, this recipe makes use of an entire stick of butter. Once, I walked into the kitchen only to fork tracks etched deeply into the stick of butter I had set out expressly for the purpose of cookie making. I looked up from the table just in time to see (a then 3-year-old) Pre neatly setting down a fork and crawling under the kitchen table in the vain hope of avoiding detection. It all means something.
2 lbs red potatoes, washed
1 stick (4 oz) butter
1/3 C finely diced green onion
1/3 C finely diced Anaheim pepper
6 cloves garlic, smashed
1 T chili powder
½ t paprika
¼ C half and half
- Cook potatoes in the microwave until soft.
- Melt butter in a pot.
- Add green onion, pepper, and garlic.
- Add seasonings and fry for 4-5 minutes to soften the vegetables.
- Turn heat to low and add cooked potatoes, smashing them as you go.
- Add half and half and continue mashing potatoes until a homogenous mixture is achieved.
The garlic, green onion, and mild chiles imbued these deliciously creamy mashed potatoes with a pleasantly herbaceous character. The chili flavor was evident but certainly not overpowering. Served with ring bologna and canned corn, the garlic chili mashed potatoes disappointed no one.