Mashed Potatoes With Roasted Poblano Chilies

1. 1

   Heat oven to 325u00b0F.

2. 2

   Place 1/2c butter, garlic & chile in small, covered, ovenproof pot. Bake 1 hour.

3. 3

   Rinse potatoes under cold water; cut into quarters. Place potatoes in a large pot. Add enough cold water to cover potatoes; add 1TB salt. Heat to a boil.

4. 4

   Reduce heat and boil until potatoes are tender when poked with a thin paring knife; drain.

5. 5

   Let potatoes stand uncovered 3-5 minutes, allowing liquid to steam off.

6. 6

   Remove butter mixture from the oven. In food processor, puree mixture to a fine consistency. Add puree to potatoes. Add remaining 1/2c butter, cream, 1 tsp salt and pepper; mash until creamy.

* Per serving · 4 servings · Values may vary.

No additional tips available.