The addition of roasted poblano peppers takes these mashed potatoes from simple to spectacular.
As promised I’m posting a simple recipe to spice up one of everyone’s favorite dishes. This comes from the newly published cookbook Tasting Colorado, Favorite Recipes From the Centennial State. and compliments of Chef Richard Sandoval from Tamayo Restaurant, located on Historic Larimer St. in Downtown Denver. When we venture out of our suburban bubble, it’s one of our favorite restaurants to visit. Tamayo offers modern Mexican cuisine that is artistic, clever, bold, contemporary, and inspired by the earthy flavors of Chef Sandoval’s native Mexico. Tamayo also offers a collection of over 100 tequilas and agave-based spirits.
I’m also taking this time to announce the winner of the Tasting Colorado Cookbook giveaway. Using random.org, Holly over at A Baker’s House will be receiving an autographed copy of this great cookbook. Holly, you are officially forewarned, you’ll want to make ev-er-y-thing in it.
Thanks to all who entered. And a reminder, if you’d like to purchase a copy of the book, it’s available at Amazon.
- 2 pounds white potatoes, peeled and quartered
- 2 T. butter
- 1 ounce fresh chives
- 4 ounces roasted poblano peppers skin and seeds discarded
- 1 C. heavy cream
- 1 T. salt
- Bring a large pot of water to boil; add the potatoes and cook for 45 minutes. Drain the potatoes in a colander, then place in a large bowl; add butter and mash. Combine the chives, peppers, cream and salt in a blender and blend until smooth. Pour the mixture into the potatoes and stir to combine.
Poblano and Chive Mashed Potatoes…It’s What’s for a Side Dish.