Mashed Potatoes

Ingredients Weight Measure
Russet potatoes, medium, skin left on 10 ea.
Heavy cream 1 pt.
Salt and pepper to taste
Butter, unsalted, at room temperature 2 sticks

Green Tomato Relish

Ingredients Weight Measure
Onion, fine dice 1/4 cup
Green onion, chopped 1 Tbsp.
Cilantro, chopped 2 Tbsp.
Green tomatoes, small dice 3 cups
Celery, fine dice 1 Tbsp.
Pasilla chile, small dice 1/4 cup
Olive oil 3 Tbsp.
Salt and pepper to taste
TABASCO® brand Green Jalapeño Pepper Sauce 3-6 Tbsp.


Ingredients Weight Measure
Cilantro, sprigs, small 12 ea.
Red chiles, small, crowns 12 ea.
Green chiles, small, crowns 12 ea.
Chives, chopped fine 1/4 cup


Ingredients Weight Measure
Steak, rib eye, 8 oz. ea. 12 ea.
Salt and pepper to taste
All-purpose flour 6 cups
TABASCO® brand Green Pepper Jalapeño Sauce 1 bt.
Eggs, large, lightly beaten 8 ea.
Breadcrumbs 8-10 cups
Olive oil, for frying 3-5 cups
Green Tomato Relish 4 cups


  1. To prepare the Mashed Potatoes, place the potatoes in a large pot and add enough water to cover by at least 2". Add 1/4 cup salt and boil until tender, about 45 minutes.
  2. Strain water, being careful not to break the potatoes. Leave the potatoes in the pot, cover with plastic wrap and let stand about 15 minutes.
  3. Peel the potatoes by pulling the skin off with your fingers, being careful not to burn yourself, or by using a paring knife.
  4. Place peeled potatoes in a bowl, making sure to keep both the bowl and pot covered to keep the potatoes warm.
  5. Once all the potatoes are peeled, start to warm the cream. Do not let it boil.
  6. Use a ricer to rice the potatoes into a bowl and then mix by hand. This makes a much better mashed potato. You can also just use a mixer to make your mashed potatoes.
  7. Add some of the warm cream, reserving a portion for later use. Season with salt and white pepper and mix using a spatula. If using a mixer, take care not to overwhip.
  8. When all the cream is mixed in and the potatoes are seasoned, fold in the soft butter. If the potatoes are too stiff, add more cream as necessary. Keep in a warm place for serving.
  9. To prepare the Green Tomato Relish, in a large bowl, toss together the onions, green onions, chopped cilantro, green tomatoes, celery, pasilla chiles and olive oil.
  10. Add salt and pepper as desired. Add TABASCO® Green Jalapeño Pepper Sauce to your liking. Reserve in refrigerator until serving time.
  11. To prepare the Steak, trim off the excess fat and pound lightly with a mallet.
  12. Add salt and pepper to the flour. Rub in some TABASCO® Green Jalapeño Pepper Sauce on the steaks then dredge in the flour, followed by the eggs and then into the breadcrumbs. Set aside and repeat the process with the remaining pieces of steak.
  13. In a large skillet, put in about 1/4" of the frying oil. Fry the steak over medium heat until brown, turn over and fry other side until golden brown. Place on paper towel to drain. Repeat with remaining steaks, changing oil as necessary.
  14. To plate, place 1-1/2 cups mashed potatoes on each plate at 12 o'clock. Place the fried steak on top of the mashed potatoes and put 1/4 cup Green Tomato Relish on top, cascading down. Garnish top of steak with 1 cilantro sprig and put 1 of each color chile crown into the mashed potatoes and sprinkle plate and potatoes with 1 tsp. chives.

Yield: 12 servings