Recipe courtesy of Morgan Hass

Southwest Mashed Potatoes

This ultra-chunky, flavorful mash was a major hit in our kitchen. The charred flavor is unique and a great counter to the tang from the crema. Save some leftovers to make potato quesadillas (if you can).
  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 25 min
  • Cook: 40 min
  • Yield: 4 to 6 servings
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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

  1. 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.

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