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Poblano Mashed Potatoes

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  • Prep 30 min
  • Total 30 min
  • Ingredients 7
  • Servings 4
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We always host a Thanksgiving potluck style dinner with all the classic fixings. There is one small difference in the way we prepare our entire meal: we incorporate flavors we normally include in our every day dinners. Mashed potatoes are no exception. To give them a nice spicy kick, I like to fold in roasted jalapeño chile strips. The key is to chop them in small pieces in order to scoop at least one piece in every bite and experience the heat that makes this tasty dish so delicious.
Ericka Sanchez
Updated Sep 28, 2015
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Ingredients

  • 1 lb baby red potatoes, rinsed
  • 2 tablespoons butter
  • 1/2 cup evaporated milk
  • 1/3 cup Cotija cheese, crumbled
  • Salt to taste
  • 1/4 teaspoon pepper
  • 1 Poblano chile, roasted, peeled and chopped in small pieces

Directions

  •  
    1
    In a large stockpot place potatoes with enough water to cover. Heat over medium high heat and boil until potatoes are fork tender; for about 25 minutes.
  •  
    2
    Drain water from pot and begin to mash potatoes. Add butter and evaporated milk. Continue mashing and add cheese, salt and pepper.
  •  
    3
    When the potatoes have reached desired consistency, fold in Poblano pieces and stir until thoroughly combined.
  •  
    4
    Serve and enjoy!

Expert Tips

  • tip 1
    For meat lovers, add a 1/2 cup cooked chorizo to the mashed potatoes and stir.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • We always host a Thanksgiving potluck style dinner with all the classic fixings. There is one small difference in the way we prepare our entire meal: we incorporate flavors we normally include in our every day dinners. Mashed potatoes are no exception. To give them a nice spicy kick, I like to fold in roasted jalapeño chile strips. The key is to chop them in small pieces in order to scoop at least one piece in every bite and experience the heat that makes this tasty dish so delicious.
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