{"id":17976,"date":"2020-11-14T09:19:24","date_gmt":"2020-11-14T14:19:24","guid":{"rendered":"http:\/\/www.elisalou.com\/blog\/?p=17976"},"modified":"2020-11-14T09:19:27","modified_gmt":"2020-11-14T14:19:27","slug":"mexican-mashed-potatoes","status":"publish","type":"post","link":"https:\/\/www.elisalou.com\/blog\/2020\/11\/14\/mexican-mashed-potatoes\/","title":{"rendered":"Mexican Mashed Potatoes"},"content":{"rendered":"\n

Our fave Mexican Restaurant in Ohio had the best mashed potatoes that I have not been able to find anywhere else. <\/p>\n\n\n\n

Last night we made fajitas- I know I have mentioned it before but we always marinate our chicken all day and sometimes from the night before in this marinade<\/a>. It is the best!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Anyway back to the potatoes. I looked online and then settled on what I thought was the closest to what we could get back in Ohio at Chili Verde Cafe.<\/a><\/p>\n\n\n\n

I thought they turned out super yummy! Cole didn’t like them because he is not a fan of green chilis (what???)<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Here ya go- enjoy!<\/p>\n\n\n\n

INGREDIENTS<\/h3>\n\n\n\n
  • \u25a22.5\u00a0lbs\u00a0small potatoes<\/li>
  • \u25a28\u00a0oz\u00a0cream cheese<\/li>
  • \u25a21\/4\u00a0cup\u00a0milk<\/li>
  • \u25a24\u00a0oz\u00a0sharp cheddar<\/li>
  • \u25a23\u00a0cloves\u00a0fresh garlic<\/li>
  • \u25a21\u00a0can\u00a04.5 oz green chiles<\/li>
  • \u25a21\/4\u00a0tsp\u00a0salt<\/li>
  • \u25a21\/2\u00a0tsp\u00a0ground black pepper<\/li><\/ul>\n\n\n\n

    INSTRUCTIONS<\/h3>\n\n\n\n
    • Bring a large pot of water to a boil.\u00a0 Once it is boiling, add the potatoes and garlic cloves, and boil for 10-15 minutes or until the potatoes are fork tender all the way through.<\/li>
    • Drain the potatoes and garlic, then add the cream cheese, milk, cheddar, green chiles, salt and pepper to the potatoes and use a masher to mash the potatoes and combine the ingredients while mashing.<\/li>
    • Work only until everything is combined and there are only small chunks of potatoes.\u00a0 If the potatoes are too thick, add additional milk until they are the desired consistency.<\/li>
    • Serve warm and enjoy!<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"

      Our fave Mexican Restaurant in Ohio had the best mashed potatoes that I have not been able to find anywhere else. Last night we made fajitas- I know I have mentioned it before but we always marinate our chicken all day and sometimes from the night before in this marinade. It is the best! Anyway back to the potatoes. I looked online and then settled on what I thought was the closest to what we could get back in Ohio at Chili Verde Cafe. I thought they turned out super yummy! Cole didn’t like them because he is not a fan of green chilis (what???) Here ya go- enjoy! INGREDIENTS \u25a22.5\u00a0lbs\u00a0small potatoes \u25a28\u00a0oz\u00a0cream cheese \u25a21\/4\u00a0cup\u00a0milk \u25a24\u00a0oz\u00a0sharp cheddar \u25a23\u00a0cloves\u00a0fresh garlic \u25a21\u00a0can\u00a04.5 oz green chiles \u25a21\/4\u00a0tsp\u00a0salt \u25a21\/2\u00a0tsp\u00a0ground black pepper INSTRUCTIONS Bring a large pot of water to a boil.\u00a0 Once it is boiling, add the potatoes and garlic cloves, and boil for 10-15 minutes or until the potatoes are fork tender all the way through. Drain the potatoes and garlic, then add the cream cheese, milk, cheddar, green chiles, salt and pepper to the potatoes and use a masher to mash the potatoes and combine the ingredients while mashing. Work only until everything is combined and there are only small chunks of potatoes.\u00a0 If the potatoes are too thick, add additional milk until they are the desired consistency. Serve warm and enjoy!<\/p>\n","protected":false},"author":4,"featured_media":17975,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19,1],"tags":[],"class_list":["post-17976","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-uncategorized"],"jetpack_featured_media_url":"https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2020\/11\/fullsizeoutput_7334.jpeg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts\/17976","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/comments?post=17976"}],"version-history":[{"count":1,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts\/17976\/revisions"}],"predecessor-version":[{"id":17978,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts\/17976\/revisions\/17978"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/media\/17975"}],"wp:attachment":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/media?parent=17976"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/categories?post=17976"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/tags?post=17976"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}