On vacation in 2014, I ordered something called a green-chile parfait at a little diner in Gallup, New Mexico, the name of which escapes me at the moment. Said parfait was a Coke glass in which the cook had layered mashed potatoes, green-chile sauce, and shredded cheddar cheese. The execution was kind of mediocre (I think they made the parfait and then microwaved it in the glass, because it had some hot and cold spots in it), but the idea? Brilliant.
I don’t have any parfait glasses, so I just made a bowl of skin-on mashed potatoes and topped it with green-chile sauce and shredded cheddar. It was delicious. Here’s how to make it:
1. Click over to the Visit Albuquerque website to get the green-chile sauce recipe I used. I forgot where I’d stashed my plain cumin, so I subbed a tablespoon or so of my usual homemade taco-seasoning mix for the cumin, and I upped the garlic to three cloves because I grew up in a town full of Italians, and if you’re going to use garlic, you might as well do it right. For the broth, I used a cup of water and three of those vegetable-stock cubes I froze last summer. It turned out very well.
2. Bake two potatoes, cut them into chunks, and mash them up, skins and all. (Time-saving tip: Potatoes bake well in the Crock-Pot. Wash them up and cook a bunch at once; when they’re done, you can dice them up or mash them and freeze them for later use.)
3. Layer potatoes, green-chile sauce, and shredded cheddar in a bowl and nuke until the cheddar melts.
Serves two, with enough green chile left for a batch of huevos rancheros or a couple of wet burritos.