Roasted Poblano Mashed Potatoes Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 - medium poblano peppers
  • 3 pounds - small red potatoes, rinsed
  • 1/2 cups - unsalted butter, softened
  • - hot milk, optional
  • - salt to taste
  • Directions:

    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.

    Brief Description

    Roasted poblano peppers give a unique kick to traditional mashed potatoes.

    Main Ingredient:


    Category:  Vegetables

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 30 min


    Dallas Morning News

    Posted By:


    Posted On:

    March 1, 2012

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