Poblano Mashed Potatoes
Roasting the peppers give these potatoes an
awesome Latin twist.
Roast the chilies over a gas flame or in the
broiler until blackened on all sides. Enclose in a paper bag and
let stand 10 minutes. Peel, seed and coarsely chop chilies.
Cook potatoes in a large pot of boiling salted
water until very tender, about twenty minutes. Drain potatoes
and return to the pot. Mash potatoes until smooth, mix in the
sour cream, oil and chopped chilies. Season potatoes to taste
with salt and pepper. Serve along with any meat that has been
grilled for that extra punch of smokey flavor.
6 servings
