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Roasted Chile and Garlic Mashed Potatoes
Abstracted from "Taters Tops" by the editors of Chile Pepper, July/August 2001


4 whole Anaheim chiles, hole pierced in each near stem end
3 garlic cloves
3 lbs potatoes, peeled and cut into 1 to 1 1/2-inch cubes
1/4 lb butter
1 cup sour cream
1 tsp salt
1 tsp freshly ground pepper

Heat mesquite wood in the grill. When wood is flaming hot, spread out in a single layer, close cover to put out the flames but leave vents open. Roast chiles and garlic on the grill. Allow the garlic to cool.

Roll hot chiles in a paper towel and seal in a plastic bag, allowing them to steam for 15 minutes. Remove chiles and gently remove stems. Slice and remove outer skin carefully. Slice peppers lengthwise, removing seeds and veins.

Remove skin from garlic and mince. Place potatoes in a Dutch oven, salt, and cover with water. Bring to a boil while covered. Lower to a low boil and cook for 15 to 20 minutes, or until tender. Drain potatoes. Lower heat to medium-low.

Return potatoes to oven and return to heat. Add butter and stir to melt. Next, add sour cream and mash potatoes using a masher or a hand mixer. Add salt and pepper, mixing well. Keep warm until ready to serve.

Yield: 4 to 6 Servings

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