Recipe Detail

Roasted Poblano Mashed Potatoes

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Number of Servings:


  1. 2 - medium poblano peppers
  2. 3 pounds - small red potatoes rinsed
  3. 1/2 cups - unsalted butter softened
  4. - hot milk optional
  5. - salt to taste


Roast the poblanos over an open flame for 1 minute on each side; they will blister and char. Place in a small bowl and cover with plastic wrap. Let stand for 5 minutes. Peel and seed poblanos, then dice them; set aside. Bring a large pot of water to a boil. Add the potatoes and simmer until they're tender, about 30 minutes. They're done when the are easily pierced with a fork. Drain. Add the butter and mash to desired consistency, adding hot milk for a creamier consistency. Fold in roasted poblanos and season with salt to taste.


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