Wicked Good Mashed Potatoes


Of the thousands of dishes I’ve prepared, this one is my most requested. It’s my go-to for potluck dinners, team meals, and any large gathering – and folks always ask for the recipe.

These mashed potatoes are addictive. I hardly ever have leftovers.

They’re rich and creamy – with a little kick from roasted Hatch chilies. Wicked good.

Wicked Good Mashed Potatoes

For the potatoes:

  • 1 10-pound bag Yukon Gold potatoes, peeled, rinsed, and quartered
  • 3 cloves of garlic
  • 1 8-oz package cream cheese, softened
  • 3/4 c. sour cream
  • 6 Tbsp butter
  • 2-3 roasted Hatch chilies, peeled and minced
  • 1 tsp sea salt

For the topping:

  • 2 Tbsp butter
  • 1 c. bread crumbs

For the potatoes:

Place quartered potatoes and garlic cloves in large saucepan or Dutch oven; cover with cold water and bring to a boil. Reduce heat and simmer until tender. Drain. Return to pot or large mixing bowl.

Add the cream cheese, sour cream, butter, chilies, and salt to the potatoes and garlic. Mash until mixed thoroughly. Adjust salt, if necessary. Place mashed potatoes in greased 13×9 pan.

Preheat oven to 350F.

For the topping:

Melt butter in a small skillet. Add breadcrumbs and sauté until well blended. Place breadcrumbs atop mashed potatoes.

Bake uncovered for 40-45 minutes. Serve hot.



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