Printable Area
Southwest Mashed Potatoes
Morgan Hass for Cooking Channel
- Total Time:
- 1 hr 5 min
- Prep:
- 25 min |
- Inactive Prep:
- -- |
- Cook:
- 40 min
- Level:
- Easy
- Yield:
- 4 to 6 servings
Ingredients
- 2 pounds large Yukon gold potatoes, scrubbed and peeled
- Kosher salt
- 2 medium poblano peppers
- 1 medium white onion, sliced 1/4-inch thick
- 1 1/2 cups crema or sour cream, at room temperature
- Freshly ground black pepper
Directions
Put the potatoes in a large saucepan, cover with cold water by about 1 inch and add 2 tablespoons salt. Bring to a boil, uncovered, over high heat, and then reduce the heat to medium-high and simmer briskly until fork tender, about 45 minutes. Drain the potatoes and return them to the pan. Coarsely mash with a traditional potato masher, peels and all.
While the potatoes are cooking, char the poblanos on all sides under a broiler, 5 to 7 minutes. Place in a bowl and cover with a plate or plastic wrap to cool. Once cool, peel, seed and slice the peppers into thin 2-inch-long strips. Set aside.
Meanwhile, preheat a grill pan over high heat. Lay the onion slices on the pan and grill, turning until cooked through but still firm with distinct grill marks on each side, about 8 minutes total. Let cool and coarsely chop.
Mash the crema into the potatoes and season with salt and pepper. Gently fold in the peppers and onions to make a chunky mashed potato. Serve hot.