2green onions, white parts finely chopped, green parts sliced thin
¼cup(37g)red bell peppers, chopped
¼cup(37g)green bell peppers, chopped
¼cup(37g)chopped green chiles, canned
2tablespoonspickled jalapenos, finely chopped
1clovegarlic, chopped
2tablespoonsbutter
2ounces(56g)cream cheese
½cup(114g)whole milk
½cup(70g)shredded American cheese
1teaspoontable or sea salt
¼teaspoonfreshly ground pepper
Instructions
Boil 2 pounds red potatoes, scrubbed and quartered in a large pot with enough water to cover. Reduce heat and simmer until fork tender.
While potatoes cook, saute 2 green onions, white parts finely chopped, green parts sliced thin, 1/4 cup red bell peppers, chopped, 1/4 cup green bell peppers, chopped, and 1/4 cup chopped green chiles, canned and 1 clove garlic, chopped in 2 tablespoons butter. Add 2 ounces cream cheese and stir till melted. Whisk in 1/2 cup whole milk till smooth. Add 1/2 cup shredded American cheese and stir gently until melted.
Drain potatoes and set them on the warm burner with the heat turned off for 5 minutes to dry them out. Use a masher to break up potatoes. Gently fold in vegetables. Season with 1 teaspoon table or sea salt and ¼ teaspoon freshly ground pepper.