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
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.
In another pot heat sour cream, olive oil and chiles and fold in potatoes. Add salt and pepper to taste and serve immediately.