Ingredients:5 lb russet potatoes, peeled and cut into 2" cubes3 poblano peppers1 stick butter1/2 c milk1-1/2 c sour cream, plus more for serving-- CLICK THROUGH TO LEARN MORE! --Instructions: Place poblano peppers on the top rack of the oven and broil on high, turning periodically, until skin is charred, about 10 minutes per side. Transfer to a bowl and cover with plastic wrap to steam. When cool enough to handle, remove seeds and peels. Chop coarsely and set aside. Meanwhile, bring a large pot of salted water to a boil and add potatoes. Return to a simmer and cook until tender, about 15-20 minutes. Drain cooked potatoes and return them to the pot over low heat. Add butter and milk. Using a potato masher or wooden spoon, mash until fairly smooth. Stir in chopped roasted poblano, sour cream, shredded cheese, salt, cumin, and pepper. etc etc For Full Instruction:
homesweetjones.com Rated 4/5 based on 163 Reviews
No comments:
Post a Comment