New Mexico Red Chile Sauce over Mashed Potatoes

 

New Mexico Red Chile Sauce over Mashed Potatoes

A comforting Southwest-inspired dish that warms the soul — smooth, earthy red chile layered over buttery mashed potatoes.

Ingredients

For the Red Chile Sauce:

1 (16 oz) container Bueno brand frozen red chile (or substitute any pure red chile purée)

1 teaspoon salt, or to taste

½ teaspoon black pepper

2 cloves garlic, minced (or ½ teaspoon garlic powder)

½ teaspoon ground cumin

½ teaspoon sugar (optional, helps balance acidity)

1 tablespoon olive oil or butter (optional, for extra richness)

For the Mashed Potatoes:

4 large russet or Yukon gold potatoes, peeled and cut into chunks

½ cup milk (warm)

3 tablespoons butter

Salt, to taste

Instructions

Step 1: Make the Red Chile Sauce

In a medium saucepan, thaw and heat the Bueno red chile over medium heat.

Stir in salt, pepper, garlic, cumin, and a small pinch of sugar to round out the flavor.

Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens slightly and deepens in color.

Taste and adjust seasonings if needed — add a bit more cumin for warmth or sugar for smoothness.

(Optional) For a silkier texture, whisk in a tablespoon of butter or olive oil before serving.

Step 2: Prepare the Mashed Potatoes

Boil potatoes in salted water until tender (about 15–20 minutes).

Drain well and mash until smooth.

Add butter and warm milk, stirring until creamy.

Season with salt to taste.

Step 3: Serve

Spoon a generous portion of mashed potatoes onto each plate and ladle the warm red chile sauce over the top.
Serve immediately with a side of beans, grilled meat, or tortillas for a true New Mexico comfort meal.

Optional Garnishes

Fresh cilantro or green onions for brightness

Crumbled cotija or queso fresco for a salty bite

A drizzle of crema or sour cream for creaminess