Mashed Potatoes with Roasted Poblano Chilies
Transform your classic comfort food with a bold, smoky twist in this recipe for Mashed Potatoes with Roasted Poblano Chilies. Creamy, buttery mashed russet potatoes are elevated by the rich, flame-roasted flavor of poblano chilies, bringing a subtle kick and hint of earthiness to every bite. A splash of heavy cream and milk ensures a luxuriously smooth texture, while sautéed garlic infuses the dish with aromatic depth. Perfect as a side dish for festive gatherings or weeknight dinners, these mashed potatoes pair beautifully with grilled meats or roasted vegetables. Garnished with fresh cilantro for a vibrant finish, this dish fuses simple preparation with gourmet flair, making it an irresistible addition to your table.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 large Poblano chilies
- 4 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 0.25 cup Milk
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Olive oil
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 450°F (230°C).
Wash the poblano chilies and place them on a baking sheet. Lightly coat them with olive oil.
Roast the chilies in the oven for 15 minutes, turning occasionally, until the skin is charred and blistered.
Remove the chilies from the oven and place them in a bowl. Cover with plastic wrap or a clean kitchen towel and let them steam for 10 minutes. This will make it easier to remove the skin.
While the chilies are steaming, peel and dice the potatoes into 1-inch chunks.
Place the potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over medium-high heat and cook for 15-20 minutes or until the potatoes are fork-tender.
While the potatoes are boiling, peel the skin off the roasted chilies, remove the seeds and stems, and finely chop them.
In a small saucepan, heat the butter over low heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in the heavy cream and milk, and warm gently. Remove from heat.
Drain the cooked potatoes and return them to the pot. Mash them using a potato masher or ricer until smooth and fluffy.
Gradually pour in the warmed cream and butter mixture, mixing continuously. Add the chopped roasted chilies, salt, and black pepper. Stir until everything is well combined.
Taste and adjust seasoning if needed. Serve hot, garnished with chopped cilantro if desired.
Nutrition Facts
Calories |
2046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2604 mg | 113% | |
| Total Carbohydrate | 246.4 g | 90% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 23.4 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 281 mg | 22% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 6506 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
