Green Chile Mashers (Guy Fieri) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
2 pasilla peppers |
1 serrano pepper |
1 tablespoon canola oil |
2 pounds russet potatoes, peeled and quartered |
1/2 cup sour cream |
1/4 cup 2 percent milk |
1/4 cup butter, unsalted |
1 cup shredded pepper jack |
1 teaspoon salt |
1 teaspoon freshly cracked black pepper |
1/4 cup chopped cilantro leaves, for garnish |
1/4 cup cotija cheese, for garnish, optional |
Directions:
1. 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.
2. 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.
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