Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Poblano Mashed Potatoes
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 400
- Total Fat
- 26
- Saturated Fat
- 7
- Carbohydrates
- 39
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 6
- Cholesterol
- 20
- Sodium
- 660
- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
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
- 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.