Recipe courtesy of Mary Sue Milliken and Susan Feniger

Poblano Mashed Potatoes

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 30 min
  • Cook: 40 min
  • Yield: 4 to 6 servings
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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.

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