Poblano And Chive Mashed Potatoes Recipe

Ever find yourself craving the comforting embrace of mashed potatoes but wishing they had just a bit more kick? Let me introduce you to my smoky poblano mashed potatoes, where creamy meets a hint of fire for the ultimate side dish twist!

I adore the familiar mix of smoky poblano chiles with creamy, buttery mashed potatoes. My recipe partners smooth, buttery russets with just a touch of fresh chives and sour cream for a side dish that’s positively electric with flavor.

The poblanos lend smokiness and heat without too much fire, while the milk helps make this a mashed potato experience you want to have over and over again.

Ingredients

• Russet Potatoes: High in carbohydrates, providing energy and rich in vitamins C and B6.
• Poblano Peppers: Mildly spicy, offering antioxidants like vitamin A and vitamin C.
• Whole Milk: Adds creaminess and a source of calcium and protein.
• Sour Cream: Adds tanginess and smooth texture, with probiotics for gut health.
• Fresh Chives: Provides a mild onion flavor and a boost of vitamins A and K.

Ingredient Quantities

• 2 pounds russet potatoes, peeled and cubed
• 2 medium poblano peppers
• 1/2 cup whole milk
• 1/4 cup unsalted butter
• 1/4 cup sour cream
• 1/4 cup fresh chives, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

How to Make this

1. Set your oven broiler to the highest setting. Lay the poblano peppers on a baking sheet and place them under the broiler until their skins are charred and blistered, about 10 minutes. Turn the peppers occasionally for even cooking.

2. Take the peppers from the oven and put them in a bowl. Cover the bowl with plastic wrap or a lid. Let the peppers steam in there for about 10 minutes. This will loosen the skins.

3. While the peppers steam, put the potatoes, cut into cubes, in a large pot and cover them with water. Add a teaspoon of salt. Bring the water to a boil over high heat.

4. Lower the temperature to medium-low and let the potatoes simmer until they are soft enough to be easily pierced with a fork, about 15-20 minutes.

5. As the potatoes cook, take the steamed poblano peppers, peel them, remove their seeds, and chop the flesh very finely.

6. Reheat the cooked potatoes in a pot. Add butter, milk, and sour cream to the hot potatoes, and mash using a potato masher or a hand mixer, until the mixture is smooth and creamy.

7. Add the diced poblano peppers, fresh chives, salt, and black pepper. Combine all ingredients until uniform.

8. Sample the mashed potatoes and correct the seasoning if necessary by adding more salt or pepper.

9. Place the mashed potatoes in a serving bowl and top with extra chives if you want to be really fancy.

10. Immediately serve this creamy side dish, savoring the smoky and fresh flavors that are intertwined within.

Equipment Needed

1. Oven with broiler setting
2. Baking sheet
3. Tongs (for turning peppers)
4. Large bowl
5. Plastic wrap or lid
6. Large pot
7. Measuring spoons
8. Fork (for testing potatoes)
9. Knife (for chopping)
10. Cutting board
11. Potato masher or hand mixer
12. Serving bowl

FAQ

• Can I use a different type of potato?Indeed, Yukon Gold potatoes are another excellent choice and contribute a delicious buttery taste.
• How do I roast the poblano peppers?Char the peppers over an open flame or in the oven until the skin is blackened; then skin, deseed, and chop the peppers.
• Can I substitute the sour cream?Greek yogurt makes a great substitute for sour cream if you’re looking for something with a similar taste but a slightly healthier profile. It’s lower in calories and fat, and quite a bit higher in protein.
• Is it necessary to peel the potatoes?Optional: peeling; if you do not do this, the texture will not be as smooth. For a more rustic mash, keep the skins on. If you prefer a smoother texture, peel the potatoes. That is the only “optional” part of this recipe. Most cooks use the standard yellow-flesh potato, such as the “Yukon Gold” variety.
• What can I use instead of chives?Green onions or parsley can be used as substitutes to achieve a different flavor.
• Can I make this recipe vegan?Yes, make use of plant-milks and plant-butter, and replace the sour cream with a vegan alternative.
• How do I store leftovers?Keep in an airtight container in the fridge for up to 3 days. When ready to serve, reheat gently in the microwave. If the dish seems too dry, add a little broth or water.

Poblano And Chive Mashed Potatoes Recipe Substitutions and Variations

Substituting for whole milk can be done with 2% milk or with a variety of non-dairy milks. Here are possibilities from which to choose:

1. 2% milk.
2. Almond milk.
3. Coconut milk.
Butter without Salt: Use salted butter (remember to reduce the salt you add elsewhere) or, for a vegan alternative, margarine or olive oil.
Sour Cream: Use Greek yogurt or crème fraîche instead. They have a similar tangy flavor and work just as well in cooking.
Fresh Chives: If you can’t find chives, use green onions or parsley in their place.
Yukon gold potatoes can be used for a creamier texture. However, you can substitute russet potatoes in any recipe that calls for Yukon gold potatoes.

Pro Tips

1. Roast the Peppers Evenly For an even char, rotate the poblano peppers frequently under the broiler. This will ensure every side is blistered, making them easier to peel.

2. Steam for Easy Peeling After broiling, let the peppers steam in a bowl covered with plastic wrap for at least 10 minutes. This makes peeling the skins much easier and helps retain the pepper’s natural moisture.

3. Use Warm Dairy Before adding milk and butter to the potatoes, slightly warm them. This prevents cooling the potatoes too rapidly and helps maintain a smooth, creamy texture.

4. Mash Gently For fluffier mashed potatoes, use a potato masher or ricer. Avoid over-mixing, as it can make the potatoes gummy.

5. Season Gradually When seasoning with salt and pepper, add them in small increments, tasting frequently to achieve the perfect balance that complements the smoky poblano peppers.