Directions:
- Heat a grill or broiler to medium-low. Rub the peppers lightly with the canola oil and put on a sheet pan. Roast the peppers until blackened, then transfer them to a paper bag or thick plastic bag to steam. When cool enough to handle, peel and remove the seeds, then dice. Set aside.
- Add the potatoes to a large pot and cover with salted water. Cook the potatoes over medium-low heat until fork tender, about 8 to 10 minutes. When tender, drain and return the potatoes to the pot. Add the sour cream, milk, butter, pepper jack, salt, pepper, and the diced peppers. Mash by hand with a potato masher and adjust seasoning, if needed. Hold warm until ready to serve. Transfer to a serving bowl and garnish with cilantro and cotija, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 625.72 Kcal (2620 kJ) | ||
| Calories from fat | 371.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.28g | 64% | |
|---|---|---|---|
| Cholesterol | 115.77mg | 39% | |
| Sodium | 1626.6mg | 68% | |
| Potassium | 954.97mg | 20% | |
| Total Carbs | 37.87g | 13% | |
| Sugars | 2.45g | 10% | |
| Dietary Fiber | 4.2g | 17% | |
| Protein | 30.49g | 61% | |
| Vitamin C | 13.2mg | 22% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 1.8mg | 10% | |
| Calcium | 550.9mg | 55% | |
| Amount Per 100 g | |||
| Calories | 253.66 Kcal (1062 kJ) | ||
| Calories from fat | 150.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.73g | 64% | |
|---|---|---|---|
| Cholesterol | 46.93mg | 39% | |
| Sodium | 659.41mg | 68% | |
| Potassium | 387.14mg | 20% | |
| Total Carbs | 15.35g | 13% | |
| Sugars | 0.99g | 10% | |
| Dietary Fiber | 1.7g | 17% | |
| Protein | 12.36g | 61% | |
| Vitamin C | 5.3mg | 22% | |
| Vitamin A | 0.3mg | 21% | |
| Iron | 0.7mg | 10% | |
| Calcium | 223.3mg | 55% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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