The deep orange color of this mash may make your brain think you're about to tuck into some whipped squash, but one taste tells you otherwise. The homemade New Mexican red chile sauce is a good match for the russets, letting just enough of their earthy flavor shine through.

EatingWell Magazine, November 2020


Recipe Summary

20 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Place potatoes in a large pot and add water to cover by 1 inch. Cover and bring to a boil over high heat. Reduce heat to maintain a simmer and cook, covered, until the potatoes are very tender, 13 to 15 minutes.

  • Meanwhile, combine cream, butter and chile sauce in a small saucepan. Bring to a simmer over medium heat, then remove from heat.

  • Drain the potatoes and return to the pan. Mash with a potato masher or pass them through a potato ricer. Add the cream mixture, salt and pepper. Stir to combine. (See Tip.) Serve topped with parsley, if desired.


Tip: To keep the potatoes warm until serving time, cover with wax paper and place over a pan of barely simmering water for up to 1 hour.

Associated Recipe: New Mexican Red Chile

Nutrition Facts

about 1/2 cup
200 calories; fat 11g; cholesterol 33mg; sodium 368mg; carbohydrates 22g; dietary fiber 2g; protein 3g; sugars 1g; niacin equivalents 1mg; saturated fat 7g; vitamin a iu 2074IU.