Mashed Potatoes With Roasted Poblano Chilies

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Here it is! The best poblano mashies around! Another from my 2005 calendar, lol. **this freezes well**

Ingredients Nutrition


  1. Heat oven to 325°F.
  2. Place 1/2c butter, garlic & chile in small, covered, ovenproof pot. Bake 1 hour.
  3. Rinse potatoes under cold water; cut into quarters. Place potatoes in a large pot. Add enough cold water to cover potatoes; add 1TB salt. Heat to a boil.
  4. Reduce heat and boil until potatoes are tender when poked with a thin paring knife; drain.
  5. Let potatoes stand uncovered 3-5 minutes, allowing liquid to steam off.
  6. Remove butter mixture from the oven. In food processor, puree mixture to a fine consistency. Add puree to potatoes. Add remaining 1/2c butter, cream, 1 tsp salt and pepper; mash until creamy.
Most Helpful

5 5

These were excellent! I love potato skins, so made these as stuffed, baked potatoes instead of boiling. The roasted poblanos add a nice smokey note. I didn't use the butter, and subbed 1/2 c. low fat sour cream for the cream. Best of all - the leftovers froze well. Just thawed and reheated in the toaster oven.

4 5

This smelled great while it was baking, but I got a little concerned after pureeing that we would have green potatoes which would have been a hard sell at this house! Fortunately, they didn't turn green! There was only a hint of chili flavor in these, probably because I used a jalapeno (that's what I had) instead of a poblano. Next time, I will definitely use the poblano. Thanks Elmotoo.