Poblano mashed potatoes

Poblano mashed potatoes


Ingredients/Components
- black pepper - 1/2 tsp
- unsalted butter, softened - 1/4 c
- chopped fresh cilantro - 3 Tbsp
- , halved lengthwise and seeded - 4 small
- baking potatoes, peeled and cut into 1-inch chunks - 2 lb
- coarse kosher salt - 2 tsp
- heavy cream, warmed - 1/2 c
How to make poblano mashed potatoes:
Preheat broiler. On foil-lined baking sheet, broil chiles, cut side down, 4-inches from heat, 10 minutes, turning sheet occasionally, until chiles are evenly charred. Transfer to paper bag; seal and let stand until cool. Remove skins; cut chiles into 1/4-inch dice. Set aside.In a large pot, place potatoes and enough cold water to cover potatoes. Add 1 teaspoon salt and bring to a boil; boil 10 minutes until tender. Drain potatoes; return to pot with cream and butter. Mash with potato masher just until smooth. Stir in remaining salt, then poblano chiles, cilantro and pepper. Makes 4 servings.
Recipe categories: Side dish, Potato, Vegetables.
Rating:
Related ingredients:
sugar, eggs, pkg, milk, salt, stick margarine, butter, buttermilk
You may be interested in these recipes: