The addition of roasted poblano peppers takes these mashed potatoes from simple to spectacular. A perfect side dish for your next Mexican themed dinner.
As promised I’m posting a simple recipe to spice up one of everyone’s favorite dishes. This comes from the newly publish. 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, I’ve included an affiliate link to Amazon to purchase (above)
- 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.
Looking for more poblano pepper potato side dish ideas? Take a look at:
Roasted Poblano Peppers Stuffed with Spicy Mashed Potatoes
Poblano and Chive Mashed Potatoes …It’s What’s for a Side Dish.
Karen says
March 23, 2013 at 1:03 pmI’d love these potatoes – they’d be good in potato tacos, too!
Holly says
March 23, 2013 at 3:40 pmAs you know, Lea Ann, I am thrilled to receive this beautiful book! Already had the waffles for breakfast and I spotted these potatoes and will try them soon too. Simply a gorgeous book and I will eat my way through it. Thanks so much!
Lea Ann says
March 24, 2013 at 6:38 amI really like that cookbook. Please share with me what you’ve made. There are so many good recipes.
Jane says
March 23, 2013 at 4:45 pmThose potatoes do look awesome!
Lea Ann says
March 24, 2013 at 6:37 amI don’t think I’ve ever met a mashed potato that I didn’t like … and these are smoky, creamy and delicious.
adam @unorthodoxepicure says
March 23, 2013 at 9:14 pmOh. Yes. Spectacular indeed.
Barbara @ Barbara Bakes says
March 24, 2013 at 9:33 amWhat a great way to spice up mashed potatoes.
Lea Ann says
January 26, 2014 at 2:16 pmThanks Barbara.
Larry says
March 24, 2013 at 11:34 amI can only imagine how good these are.
Vickie says
March 24, 2013 at 3:02 pmYum! I’m going to be making these this summer when the chives and peppers are abundant – what a great idea! Congrats to Holly – looks like a wonderful book.
Karen Harris says
March 24, 2013 at 4:39 pmThese look just wonderful. I make twice baked potatoes with roasted poblano peppers and man are they great. That is just a delicious flavor combination. Michele’s book is one of my favorites.
Karen (Back Road Journal) says
March 24, 2013 at 6:07 pmI’m crazy about mashed potatoes and adding poblano to them sounds great.
Sam @ My Carolina Kitchen says
March 25, 2013 at 5:23 amThey do sound spectacular. I’ve never met a bowl of mash potatoes I didn’t love…
Sam
Lea Ann says
March 30, 2013 at 9:35 amMe too Sam.
Jenn says
March 26, 2013 at 6:22 amI love poblanos… great way to jazz up regular old mashed potatoes!!
Lea Ann says
March 30, 2013 at 9:35 amI still think it needs some sort of gravy.
Chris says
March 29, 2013 at 2:36 pmI know Trevor probably won’t care for this but I don’t care, I will like it so much that I have to make it. Even if I eat it all!
Lea Ann says
March 30, 2013 at 9:30 amI’d like to come up with some sort of gravy for these potatoes.
Lea Ann says
March 30, 2013 at 9:36 amPoblanos are my favorite peppers to cook with.