Recipe for Poblano Mashed Potatoes - dummies

By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy

The recipe for these spicy, rich potatoes is frequently requested. Make sure that you serve these potatoes with an entree of equal heft so that they don’t overpower the meal.

Close-up of poblano mashed potatoes.
Credit: ©

Preparation time: 15 minutes

Cooking time: 35 minutes

Yield: 6 servings

2-1⁄2 pounds baking potatoes, peeled and quartered

1-1⁄2 tablespoons salt

1 cup sour cream

1⁄2 cup olive oil

5 poblano chiles, roasted, peeled, seeded, and diced

Salt and pepper to taste

  1. Place the potatoes in a large saucepan. Pour in enough water to cover and add the 11⁄2 tablespoons salt. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 25 minutes.

    Drain well, return the potatoes to the pan, and, while still warm, mash with a potato masher or food mill until slightly chunky.

  2. In a small pot, combine the sour cream, olive oil, and chiles and warm over low heat just until warm to the touch.

    Too much heat causes the sour cream to separate.

  3. Add the sour cream mixture to the potatoes and gently stir just to combine. Season with salt and pepper and serve immediately.

The worst thing you can do to these mashed potatoes is overmix them, which leads to gummy, starchy potatoes. Gently combine them with the sour cream mixture just until mixed.