You may know Krystal Keith as the singer of the sweet father/daughter wedding dance song, “Daddy Dance With Me,” which she wrote for her own wedding as a surprise for dad Toby Keith. Or maybe you know her from her official debut single, “Get Your Redneck On.” [Get it here!] But did you know she’s also super talented in the kitchen? Krystal’s been creating delicious meals from family recipes for years and featuring them in her blog, The Barnyard Bistro. But now she’s sharing some of them exclusively with Great American Country! Check back with us every Tuesday for a new recipe from Krystal.
“With Thanksgiving just over a week away, I wanted to share one of my favorite Turkey Day dishes with y’all,” says Krystal. “Every Thanksgiving my family makes the traditional turkey, stuffing (my Grannie’s Cornbread Stuffing recipe is world class), corn, candied yams, etc., but a non-traditional staple at our dining table is Green Chile Cheddar Mashed Potatoes.
“My family has been obsessed with Hatch Valley green chiles since we opened our first restaurant, The Hatch Valley Chile Company, in Arizona over 15 years ago,” says Krystal. “You can only find these Chiles in the Hatch Valley region of New Mexico but they are starting to make their way East into specialty grocery stores. We order them pre-roasted in bulk and then keep them in the freezer to use year-round. Thanksgiving is one of our favorite times to whip them out.
“For the weaklings of the family, we still keep a bowl of plain old mashed potatoes around — but almost everyone forgoes the traditional version and dives right into this creamy, cheesy bowl of potato perfection. If it were up to me, this would be a staple on everyone’s Thanksgiving menu, and the world would be a better place for it.”
4-6 large Russett potatoes
1/2 cup Half and Half or milk – my grandmother would cringe that I don’t use heavy cream
1 1/2 cups cheddar cheese (or more if you’d like)
1 1/2 cups roasted green chiles, chopped (we use Hatch Valley chiles)
1/3 cup butter
1 Tbsp granulated garlic
salt and pepper
Peel, rough chop and boil potatoes until tender and cooked through. Drain water and mash using a masher if you like your potatoes to be chunky or whip them with a stand mixer if you like a smoother consistency. Add in the Half and Half, butter and garlic. Mix well.
Add chiles. Depending on how hot your chiles are, you may want to add more than this recipe calls for. The Hatch Valley chiles vary from medium to hot and this is the amount I use. Add salt and pepper to taste. Finally, mix in the cheese. Mix this in by hand so that the cheese doesn’t just disappear into the potatoes, I like people to be able to see bits of cheese.