Poblano Mashed Potatoes

Ingredients

• 4 large poblano peppers
• 3 lbs russet potatoes, peeled and quartered
• 1 cup sour cream
• 1/4 cup olive oil

Directions

1. 1

   Char chilies over gas flame or in broiler until blackened on all sides.

2. 2

   Enclose in paper bag and let stand 10 minutes; peel, seed and coarsely chop chilies.

3. 3

   Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes.

4. 4

   Drain potatoes; return to pot.

5. 5

   Mash potatoes until smooth.

6. 6

   Mix in sour cream, oil and chopped chilies.

7. 7

   Season potatoes to taste with salt and pepper.

8. 8

   Transfer to bowl and serve.