Poblano Mashed Potatoes

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Baking potatoes - peeled, quartered
1 1/2 tablespoons	22ml	Salt
1 cup	237ml	Sour cream
1/2 cup	118ml	Olive oil
4		Poblano chiles - roasted, peeled, seeded, diced 1/4"
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Place potatoes in a sauce pan, generously covered with water and add salt. Bring to a boil, reduce to a simmer, and cook, uncovered until soft, about 20 to 30 minutes. Drain well and while potatoes are still warm mash with a potato masher or food mill.

In another pot heat sour cream, olive oil and chiles and fold in potatoes. Add salt and pepper to taste and serve immediately.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6152 broadcast 09-06-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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