Mashed potatoes are a Thanksgiving essential, but why not take them to the next level this year? Bobby Flay’s Mashed Potatoes with Green Chile Queso Sauce bring bold, unexpected flavor to the table. Creamy, buttery Yukon gold potatoes meet a rich, cheesy sauce packed with roasted poblano peppers for a mildly spicy twist that will wow your guests. Whether you’re hosting or bringing a dish to share, this side is sure to steal the spotlight. Bonus: It’s easier to make than you think! Get the full recipe below and make this your new holiday favorite.

Get the recipe for Bobby Flay’s Mashed Potatoes with Green Chile Queso Sauce:

Bobby Flay’s Mashed Potatoes with Green Chile Queso Sauce

Author: Misfits Market

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Ingredients

Scale

3 pounds Yukon gold or yellow creamer potatoes, peeled and cut into large dice
Kosher salt
Freshly ground black pepper
1 stick plus 2 tablespoons unsalted butter, divided
1– 1½ cups heavy cream, warmed
2 tablespoons all-purpose flour
2 cups whole milk, scalded
1¼ pounds Monterey Jack cheese, coarsely grated
½ cup grated Parmesan cheese
2 poblano chiles, roasted, peeled, seeded, and finely chopped
Cilantro, roughly chopped

Instructions

Place the potatoes in a large pot, add enough cold water to fully immerse them, plus a few inches. Season the water heavily with salt and bring to a boil. Cook the potatoes until they are soft; a paring knife inserted in the center should meet little to no resistance.
While the potatoes are cooking, make the queso sauce. Heat 2 tablespoons of the butter in a medium saucepan over medium heat. Add the flour, whisking constantly for one minute. Whisk in the scalded milk, increase the heat to high and cook until thickened, about 5 minutes. Remove from heat and whisk in the Monterey Jack cheese until smooth and melted. Stir in the Parmigiano, add the poblano chiles and season with salt and pepper.
Drain the potatoes well. Place the potatoes through a ricer that is placed over the pot on the stove on low heat. Add the remaining stick of butter to the potatoes, a little at a time, stirring using a wooden spoon. Once the butter is added, gently stream in some of the warm cream, and fold into the potatoes. Season with salt and pepper to taste. Transfer to a large bowl, make a well in the center of the potatoes and ladle the queso sauce over top. Garnish with chopped cilantro.

Notes

Bobby Flay Tip: Place the drained, hot potatoes on a baking sheet into a preheated oven for 5 minutes to help dry them out further. This allows for maximum absorption of the butter and cream for extra fluffy mashed potatoes.