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- 1½ pounds tomatillos
- 2 small yellow onions, divided
- 4 cloves garlic, peeled
- 1 green New Mexico or Anaheim chile
- ½ lime, juiced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 3 cups leftover mashed potatoes
- 1½ cup grated white cheddar cheese
- ½ cup sour cream
- ½ cup salsa
- chopped cilantro
View Full Recipe at Everyday Southwest
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