Green Chile Mashers
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 348
- Total Fat
- 22
- Saturated Fat
- 12
- Carbohydrates
- 30
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 10
- Cholesterol
- 53
- Sodium
- 513
- Total: 1 hr 5 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 15 min
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
- 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.