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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
2 1/2 pounds baking potatoes, peeled and quartered |
1 1/2 tablespoons salt |
1 cup sour cream |
1/2 cup olive oil |
4 -6 poblano chiles, roasted, peeled, seeded, and diced 1/4-inch |
salt and freshly ground pepper |
Directions:
1. Place potatoes in a sauce pan, generously covered with water and add salt. Bring to a boil, reduce to a simmer, and cook, uncovered until soft, about 20-30 minutes. Drain well and while potatoes are still warm mash with a potato masher or food mill.
2. In another pot heat sour cream, olive oil and chiles and fold in potatoes. Add salt and pepper to taste and serve immediately.
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