Mashed Potatoes with Cheddar Cheese and Poblano Chilies |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
2 large fresh poblano chilies* (about 8 ounces) |
3 pounds russet potatoes, peeled, cut into 1-inch pieces |
1/2 cup whole milk, warmed |
1/4 cup (1/2 stick) butter |
1 cup (packed) coarsely grated extra-sharp cheddar cheese (4 ounces) |
Directions:
1. Char poblano chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies.
2. Cook potatoes in large pot of boiling salted water until tender, about 18 minutes. Drain potatoes; return to same pot. Add milk and butter and mash potatoes well. Mix in cheese and chilies. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Stir over medium-low heat to rewarm before continuing.) Transfer potatoes to bowl and serve.
3. *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
|
|