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    Home > Side Dishes > Chive Poblano Mashed Potatoes

    Chive Poblano Mashed Potatoes

    Published: Mar 23, 2013 · Modified: Sep 6, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Poblano and chive mashed potato recipe

    Poblano Mashed Potatoes are an easy Mexican Side Dish Recipe.The addition of roasted poblano peppers takes mashed potatoes from simple to spectacular. A perfect potato side dish for your next Mexican themed dinner.

    A bowl of mashed potatoes with poblanos and chives sprinkled with New Mexico Chile Powder

    A simple recipe to spice up one of everyone’s favorite potato side dishes. Poblano and Chive Mashed Potatoes.

    Inspiration For This Recipe

    This recipe comes from the newly published cookbook, Tasting Colorado. And compliments of Chef Richard Sandoval from Tamayo Restaurant. Tamayo is 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.

    Once I spotted this recipe, with poblano peppers, from one of my favorite Denver restaurants, I knew it would become a regular in our meal plan rotation. Let’s take a look.

    Adding Poblano Peppers to Mashed Potatoes

    I highly recommend you roast poblano peppers before chopping them to add to mashed potatoes.

    Poblano peppers are a thick pepper, and roasting them not only softens the texture but brings out the smoky earthy flavor of the pepper.

    If you have a gas stove, just turn the heat to medium high and roast the poblano pepper on the grate over the flame. Use tongs to turn the pepper so all sides are toasted.

    Be careful not to burn them, as that flavor will transfer to the delicate mashed potatoes.

    Once the peppers are toasted and dark in color, transfer them to a plastic bag and let them steam for about 15 minutes.

    Once the peppers are cool enough to handle, you can remove the loose skin and discard. Do this with your fingers. Don’t rinse the pepper under running water to remove the skin, you’ll wash away the flavor.

    You can also broil them in the oven. Just watch them closely and use tongs to turn to toast each side.

    Poblano peppers are one of my favorite chile peppers. They are a mild variety of chile pepper. Dark green in color, poblanos somewhat resemble green bell peppers, and are readily available for purchase. To learn more about the poblano peppers, take a look at this article All About Poblano Peppers.

    Orange bowl with mashed potatoes with poblanos and chives.

    Recipe for Poblano Mashed Potatoes

    Creamy mashed potatoes flecked with diced roasted poblanos peppers is Mexican Mashed Potatoes recipe that I hope you try. And combined with chives you’ve got a lovely combination of flavors.

    If you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

    Presentation Tip: Serve potatoes in a brightly colored bowl sprinkled with New Mexico Red Chile Powder and a few flakes of dried parsley. Paprika will also work in place of chile powder.

    It’s a perfect side dish for any Southwestern or Mexican main course. Here are some recipe ideas:

    • Crispy Roasted Yucatan Chicken Breast
    • Taqueria Style Carne Asada
    • Mexican Sliders
    • Chicken in Tangy Escabeche

    And if you’re looking for more side dish recipe ideas, don’t miss my Side Dish Category. You’ll find plenty of ideas, including the most popular on my site for Broccoli Cheez Whiz Rice Casserole.

    A bowl of mashed potatoes with poblanos and chives sprinkled with New Mexico Chile Powder

    Poblano Mashed Potatoes

    The addition of roasted poblano peppers takes these mashed potatoes from simple to spectacular.
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American/Mexican
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 8
    Calories: 197kcal
    Author: Lea Ann Brown

    Ingredients

    • 2 pounds white potatoes peeled and quartered
    • 2 Tablespoons butter
    • 1 ounce fresh chives
    • 4 ounces poblano peppers roasted, skin and seeds discarded
    • 1 Cup heavy cream
    • 1 Tablespoon salt
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    Instructions

    • Bring a large pot of water to boil; add the potatoes and cook until tender.
    • 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.

    Nutrition

    Calories: 197kcal | Carbohydrates: 16g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 920mg | Potassium: 526mg | Fiber: 3g | Sugar: 1g | Vitamin A: 731IU | Vitamin C: 27mg | Calcium: 58mg | Iron: 4mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Poblano and Chive Mashed Potatoes …It’s What’s for a Side Dish.

    More Side Dish Recipes

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    • Southwestern Skillet Corn, (Coyote Corn)
    • Creamy Zucchini Squash Casserole
    • Sweet Corn Succotash with Edamame

    Reader Interactions

    Comments

    1. Lea Ann says

      March 30, 2013 at 9:36 am

      Poblanos are my favorite peppers to cook with.

      Reply
    2. Chris says

      March 29, 2013 at 2:36 pm

      I 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!

      Reply
      • Lea Ann says

        March 30, 2013 at 9:30 am

        I’d like to come up with some sort of gravy for these potatoes.

        Reply
    3. Jenn says

      March 26, 2013 at 6:22 am

      I love poblanos… great way to jazz up regular old mashed potatoes!!

      Reply
      • Lea Ann says

        March 30, 2013 at 9:35 am

        I still think it needs some sort of gravy.

        Reply
    4. Sam @ My Carolina Kitchen says

      March 25, 2013 at 5:23 am

      They do sound spectacular. I’ve never met a bowl of mash potatoes I didn’t love…
      Sam

      Reply
      • Lea Ann says

        March 30, 2013 at 9:35 am

        Me too Sam.

        Reply
    5. Karen (Back Road Journal) says

      March 24, 2013 at 6:07 pm

      I’m crazy about mashed potatoes and adding poblano to them sounds great.

      Reply
    6. Karen Harris says

      March 24, 2013 at 4:39 pm

      These 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.

      Reply
    7. Vickie says

      March 24, 2013 at 3:02 pm

      Yum! 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.

      Reply
    8. Larry says

      March 24, 2013 at 11:34 am

      I can only imagine how good these are.

      Reply
    9. Barbara @ Barbara Bakes says

      March 24, 2013 at 9:33 am

      What a great way to spice up mashed potatoes.

      Reply
      • Lea Ann says

        January 26, 2014 at 2:16 pm

        Thanks Barbara.

        Reply
    10. adam @unorthodoxepicure says

      March 23, 2013 at 9:14 pm

      Oh. Yes. Spectacular indeed.

      Reply
    11. Jane says

      March 23, 2013 at 4:45 pm

      Those potatoes do look awesome!

      Reply
      • Lea Ann says

        March 24, 2013 at 6:37 am

        I don’t think I’ve ever met a mashed potato that I didn’t like … and these are smoky, creamy and delicious.

        Reply
    12. Holly says

      March 23, 2013 at 3:40 pm

      As 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!

      Reply
      • Lea Ann says

        March 24, 2013 at 6:38 am

        I really like that cookbook. Please share with me what you’ve made. There are so many good recipes.

        Reply
    13. Karen says

      March 23, 2013 at 1:03 pm

      I’d love these potatoes – they’d be good in potato tacos, too!

      Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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