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Mashed Red Potatoes with Roasted Poblanos

October 6, 2009

I can’t deny it: mashed potatoes are one of my most favorite foods — they’re so versatile! For example, a couple of weekends ago, a friend and I visited the Wooster Square farmer’s market. She was doing a piece on farmer’s markets in New Haven for a new campus food magazine, the Yale Epicurean. I was there because I couldn’t think of a better activity than to be around other people who appreciate fresh, local produce early in the morning. As she interviewed Daniel, the farm manager at the Yale Farm, he offered to give us free veggies if we agreed to make them into a dish for the Food & Film Festival potluck happening that evening. Never the person to turn down such a deal, I agreed and my friend and I set up a time to cook that afternoon. We decided to make mashed potatoes and kale chips, and took some poblano peppers with us to see if we might make a more flavorful experiment from our potatoes.

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Earlier in the week I’d read quite a few recipes for jalapeno cornbread, and I wondered if mashed potatoes, another  hallowed hallmark of Southern cuisine, might be spiced up as well. We decided to roast the peppers before cutting them up and mashing them in with the potatoes; I wanted that smokiness of the roast to penetrate the flavors of the dish. Unfortunately, I can’t say that the two poblanos we used were really enough to peek through the creaminess of the potatoes. I think we could have used more, or maybe picked a spicier pepper to add the kick that I wanted. Nevertheless, the mashed potatoes tasted great! Thick, creamy, smooth, and delicious. We even found a little bit of truffle oil in my friend’s pantry, and I dashed a couple drops in out of flavor lust. Find our recipe after the jump, but feel free to make your own tweaks and be sure to let us know how your version turns out!

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Roasted Poblano Mashed Potatoes
Ingredients

6-7 small red potatoes

2-3 medium-sized poblano peppers (or other hot peppers of your choice)

2 tbsp. butter

½ cup of milk

½ tsp. salt

Cracked black pepper, to taste

Two drops of truffle oil (optional)

  1. Set a large pot of salted water to boil.
  2. Peel half of the potatoes, saving the skins on the other half for color, texture, and your health. If they are unevenly sized, cut the larger ones into smaller pieces so the potatoes have a more even boiling time.
  3. When the water comes to a boil, put the potatoes in the water. Cook until a knife sinks easily into the potato, about 20-25 minutes.
  4. While waiting for the potatoes to soften, roast two poblano peppers using the flame of a gas stove until they are blistered on all sides, or roast them in a 350 degree oven for 10-15 minutes.
  5. Peel the blackened skin off the peppers, remove the seeds, if you so desire, and give them a fine dice.

Once are done cooking, put them in a mixing bowl. Add the diced poblanos, butter, milk, black pepper, and salt; mash with a fork or potato masher until even.

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