Mashed Potatoes With Roasted Poblano Chilies

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 cup butter, divided
• 1/3 cup garlic clove, peeled
• 1 poblano chile, stems & seeds removed
• 4 -6 russet potatoes
• 1 tablespoon salt
• 1 teaspoon salt
• 1/4 cup heavy cream
• 1/4 teaspoon pepper

Recipe

• 1 heat oven to 325°f.
• 2 place 1/2c butter, garlic & chile in small, covered, ovenproof pot. bake 1 hour.
• 3 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.
• 4 reduce heat and boil until potatoes are tender when poked with a thin paring knife; drain.
• 5 let potatoes stand uncovered 3-5 minutes, allowing liquid to steam off.
• 6 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.