Poblano mashed potatoes

Poblano mashed potatoes

Poblano mashed potatoes

Poblano mashed potatoes photo 1
Poblano mashed potatoes photo 2


  • 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.

Poblano mashed potatoes
Average rating: 3.3 of 5, total votes: 6
Cook. Time: PT45M
Total Time: PT45M

Cause of complaint:

Related ingredients:
sugar, eggs, pkg, milk, salt, stick margarine, butter, buttermilk
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