Mashed Potatoes With Roasted Poblano Chilies |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Here it is! The best poblano mashies around! Another from my 2005 calendar, lol. **this freezes well** Ingredients:
1 cup butter, divided |
1/3 cup garlic clove, peeled |
1 poblano chile, stems & seeds removed |
4 -6 russet potatoes |
1 tablespoon salt |
1 teaspoon salt |
1/4 cup heavy cream |
1/4 teaspoon white pepper |
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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