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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From the September 1998 Bon Appetit magazine. Ingredients:
4 large poblano peppers |
3 lbs russet potatoes, peeled and quartered |
1 cup sour cream |
1/4 cup olive oil |
Directions:
1. Char chilies over gas flame or in broiler until blackened on all sides.
2. Enclose in paper bag and let stand 10 minutes; peel, seed and coarsely chop chilies.
3. Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes.
4. Drain potatoes; return to pot.
5. Mash potatoes until smooth.
6. Mix in sour cream, oil and chopped chilies.
7. Season potatoes to taste with salt and pepper.
8. Transfer to bowl and serve.
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