One of my most requested side dishes is green chiles filled with mashed potatoes. If you have not made chiles rellenos (stuffed chiles), this is the perfect recipe to begin with, with easy to follow steps.

Read about Identifying Chiles Here

Fresh mild green chiles (with names like Hatch, New Mexican, Anaheim, Colorado Greens, Chiles Verde del Norte) contain low amounts of FODMAPs with quite large portion sizes. Combined with mashed potatoes that also have very low FODMAP content, they are the perfect side dish when you want to avoid stacking FODMAPs with other dishes.

Green chiles have a delicate, buttery herby flavor, and one chile contains as much Vitamin C as 5 oranges.

The chile meat is protected by a tough skin, which is why they require roasting to char, and steaming in a baggie to loosen the skins and remove. The charring also produces a nice roasted flavor.

Tap Here For Easy Chile Roasting + Prepping Steps – Use The Rellenos Method

Makes: 4 servings

INGREDIENTS

4 medium sized (5.5-inch (14 cm / 61 g each) fresh mild green chiles, roasted and prepped, leaving the stems intact and cutting a pocket in one side per instructions for rellenos

4 medium russet potatoes (about 2 pounds / 905 g), peeled and cut into 1/2-inch (1.27 cm) pieces

4 Tblsps (57 g) butter or plant-based low FODMAP butter such as Earth Balance Buttery Sticks

1/2 to 1 cup (120 to 240 ml) lukewarm lactose-free whole milk, or low FODMAP almond milk such as Blue Diamond Original Unsweetened brand

3/4 tsp sea salt

1/4 tsp white or black pepper

METHOD

Roast and prep the chiles as instructed. Set aside on paper towels.

Boil the potatoes in a medium size saucepan over medium high heat until very tender, about 15 to 20 minutes. Drain and place the potatoes in a mixing bowl.

Add the butter and stir for 1 minute until melted. Add 1/2 cup (120 ml) warm milk, salt and pepper. Beat with a hand mixer for 2 to 3 minutes or until creamy smooth. Add up to 1 cup more milk as you mix to desired consistency.

Spoon the mashed potatoes into the chiles, or use a piping bag for a more finished look.

When stored in an airtight container, Mashed Potato Chiles Rellenos will keep in the refrigerator for up to 3 days.

For making a day in advance, reheat by placing the rellenos in a lightly oiled baking dish, cover with a lid or foil, and bake at 375 degrees F (190 C) for 10 minutes or until heated through.

Notes to the Cook:

Tablespoons are Imperial / US Standard at 3 teaspoons per

You may also like to try:

Low FODMAP Turkey Breast / Instant Pot

Low FODMAP Santa Fe Caesar Salad

Low FODMAP Holiday “Presents” Tamales

Low FODMAP Bizcochito Cookies