POBLANO MASHED POTATOES
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- 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 20-30 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.
POBLANO MASHED POTATOES
Make and share this Poblano Mashed Potatoes recipe from Food.com.
Provided by lazyme
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Char chilies over gas flame or in broiler until blackened on all sides.
- Enclose in paper bag and let stand 10 minutes; peel, seed and coarsely chop chilies.
- Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes.
- Drain potatoes; return to pot.
- Mash potatoes until smooth.
- Mix in sour cream, oil and chopped chilies.
- Season potatoes to taste with salt and pepper.
- Transfer to bowl and serve.
Nutrition Facts : Calories 374.6, Fat 18.4, SaturatedFat 6.4, Cholesterol 16.9, Sodium 40, Carbohydrate 48.3, Fiber 7.9, Sugar 1.8, Protein 7.4
MASHED POTATO AND POBLANO FLAUTAS
Mashed potato and poblano vegetarian flautas.
Provided by Taylerand20
Categories World Cuisine Recipes Latin American Mexican Main Dishes
Time 1h35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove potatoes from the oven and allow to cool, about 5 minutes. Reduce oven temperature to 425 degrees F (220 degrees C).
- Peel away and discard potato skins. Transfer potato flesh to a large bowl.
- Lightly spray a nonstick baking sheet with cooking spray.
- Heat vegetable oil in a large skillet over medium-high heat. Saute poblano and onion until the onion is translucent, 4 to 5 minutes. Add garlic, cumin seeds, salt, and pepper; saute for 4 more minutes. Remove from the heat.
- Add onion mixture to the cooked potato. Add almond milk and mash well. Some visible chunks are fine.
- Place 2 tablespoons of potato filling in a tortilla and roll it up tightly. Place flauta on the prepared baking sheet. Repeat with remaining filling and tortillas. Lightly spray the flautas with cooking spray.
- Bake in the preheated oven until the edges of the tortillas are brown and crispy, 10 to 12 minutes, turning the pan halfway through for even cooking.
Nutrition Facts : Calories 276.8 calories, Carbohydrate 56.4 g, Fat 3.7 g, Fiber 8 g, Protein 7.2 g, SaturatedFat 0.6 g, Sodium 628.4 mg, Sugar 2.4 g
MASHED POTATOES WITH ROASTED POBLANO CHILIES
Here it is! The best poblano mashies around! Another from my 2005 calendar, lol. **this freezes well**
Provided by Elmotoo
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Place 1/2c butter, garlic & chile in small, covered, ovenproof pot. Bake 1 hour.
- Rinse potatoes under cold water; cut into quarters. Place potatoes in a large pot. Add enough cold water to cover potatoes; add 1TB salt. Heat to a boil.
- Reduce heat and boil until potatoes are tender when poked with a thin paring knife; drain.
- Let potatoes stand uncovered 3-5 minutes, allowing liquid to steam off.
- Remove butter mixture from the oven. In food processor, puree mixture to a fine consistency. Add puree to potatoes. Add remaining 1/2c butter, cream, 1 tsp salt and pepper; mash until creamy.
Nutrition Facts : Calories 644, Fat 51.8, SaturatedFat 32.6, Cholesterol 142.4, Sodium 2673.5, Carbohydrate 42.6, Fiber 5.1, Sugar 2.4, Protein 6
MASHED POTATOES WITH CHEDDAR CHEESE AND POBLANO CHILIES
Categories Milk/Cream Pepper Potato Side Quick & Easy Cheddar Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Char poblano chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies.
- Cook potatoes in large pot of boiling salted water until tender, about 18 minutes. Drain potatoes; return to same pot. Add milk and butter and mash potatoes well. Mix in cheese and chilies. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Stir over medium-low heat to rewarm before continuing.) Transfer potatoes to bowl and serve.
- *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
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