The addition of roasted poblano peppers takes mashed potatoes from simple to spectacular. A perfect potato side dish for your next Mexican themed dinner. Poblano and Chive Mashed Potatoes are an easy Mexican Side Dish Recipe.
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.
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
- 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
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.
Poblano and Chive Mashed Potatoes …It’s What’s for a Side Dish.