Roasting the peppers give these potatoes an awesome Latin twist.
- 5 large poblano chilies
- 3 pounds russet potatoes, peeled, quartered
- 1 cup sour cream
- ¼ cup olive oil
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
