Roasted Poblano Mashed Potatoes

When I was making my Peruvian Style Chicken with Green Sauce I needed a side. My friend who was our guinea pig for the night had bought some poblano peppers at the farmers market and wanted to know if I could use them for dinner. I thought for a second how good those would be roasted but what to do with them. I dawned on me that they would be great added to mashed potatoes and garnished with cheese!

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So I sat at work contemplating what to do and came up with the recipe below. It went beautifully with the Peruvian chicken, but I am sure it will go amazing with a steak as well. Mix some of this delicious side up and enjoy with your dinner this week!

Roasted Poblano Mashed Potatoes

Ingredients:

4 poblano peppers, roasted, skins and seeds removed
3 large russet potatoes (about 2 pounds), peeled and cut into 1 inch cubes
3 tablespoons olive oil
1 cup sour cream
1 cup queso fresco
salt and pepper to taste

Directions:

In a large saucepan, bring 4 cups of water to a boil. Add potatoes and boil until potatoes are soft.

While potatoes are cooking, roughly chop peppers keeping them bite sized.

Once potatoes have cooked completely, drain water. Mash potatoes gradually adding olive oil while mashing them. Once mashed, mix in peppers and sour cream. Salt and pepper to taste. Top generously with quest fresco.

 

Roasted Poblano Mashed Potatoes
Serves 6
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Ingredients
  1. 4 poblano peppers, roasted, skins and seeds removed
  2. 3 large russet potatoes, cut into 1 inch cubes
  3. 3 tablespoons olive oil
  4. 1 cup sour cream
  5. 1 cup queso fresco
  6. salt and pepper to taste
Instructions
  1. In a large saucepan, bring 4 cups of water to a boil. Add potatoes and boil until potatoes are soft.
  2. While potatoes are cooking, roughly chop peppers keeping them bite sized.
  3. Once potatoes have cooked completely, drain water. Mash potatoes gradually adding olive oil while mashing them. Once mashed, mix in peppers and sour cream. Salt and pepper to taste. Top generously with quest fresco.
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