Mashed Potatoes With Roasted Poblano Chilies

READY IN: 1hr 30mins
Recipe by Elmotoo

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

Top Review by dianegrapegrower

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.

Ingredients Nutrition

Directions

  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.

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