Green Chile Mashed Potatoes

1. 1

   If using fresh chiles: Put the chiles onto a baking sheet covered in foil, and place the sheet under a broiler, keeping a close eye on the chiles. Using stainless steel tongs, turn each chile over periodically until they are blackened all over. Put them in a bowl and cover with plastic wrap, let it sit for 10 minutes. Carefully unwrap the bowl (hot steam will come out) and, when the chiles have cooled slightly, peel off all of the black skin. Cut out the stem and seeds, dice the chiles and set them aside. (If you are using canned chiles, skip this step)

2. 2

   Bring 1 quart of water to a boil, add a generous handful of salt. Peel the potatoes and cut them into 1-inch cubes. Boil in the salted water for about 10 minutes until potatoes are tender, or when you can pierce them easily with a fork. Drain the potatoes and mash with a potato masher. Alternately, run the potatoes through a food mill or potato ricer,

3. 3

   Heat the milk and butter until the butter is melted, add salt and pepper, then the diced chiles (canned or fresh). Take off the heat and let it cool slightly. Pour the mixture into a blender and blend until smooth; alternately use a hand mixter to blend or a food processor. Add the mixture to the mashed potatoes and stir until combined. Taste for seasoning and add salt/pepper if needed.

4. 4

   Garnish with diced scallions and/or cilantro sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.