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Poblano Mashed Potatoes

  • Prep 30 min
  • Total 30 min
  • Ingredients 7
  • Servings 4
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Ingredients

1
lb baby red potatoes, rinsed
2
tablespoons butter
1/2
cup evaporated milk
1/3
cup Cotija cheese, crumbled
Salt to taste
1/4
teaspoon pepper
1
Poblano chile, roasted, peeled and chopped in small pieces

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
264.5
% Daily Value
Total Fat
15.7g
24%
Saturated Fat
9.5g
47%
Cholesterol
49.1mg
16%
Sodium
924.4mg
38%
Total Carbohydrate
22.6g
8%
Dietary Fiber
2.0g
8%
Sugars
4.8g
Protein
9.4g
% Daily Value*:
Vitamin C
25.60%
26%
Calcium
29.40%
29%
Iron
5.20%
5%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

For meat lovers, add a 1/2 cup cooked chorizo to the mashed potatoes and stir.

Directions

  • 1 In a large stockpot place potatoes with enough water to cover. Heat over medium high heat and boil until potatoes are fork tender; for about 25 minutes.
  • 2 Drain water from pot and begin to mash potatoes. Add butter and evaporated milk. Continue mashing and add cheese, salt and pepper.
  • 3 When the potatoes have reached desired consistency, fold in Poblano pieces and stir until thoroughly combined.
  • 4 Serve and enjoy!

We always host a Thanksgiving potluck style dinner with all the classic fixings. There is one small difference in the way we prepare our entire meal: we incorporate flavors we normally include in our every day dinners. Mashed potatoes are no exception. To give them a nice spicy kick, I like to fold in roasted jalapeño chile strips. The key is to chop them in small pieces in order to scoop at least one piece in every bite and experience the heat that makes this tasty dish so delicious.

Rate and Comment

Ericka Sanchez Ericka Sanchez
September 28, 2015

We always host a Thanksgiving potluck style dinner with all the classic fixings. There is one small difference in the way we prepare our entire meal: we incorporate flavors we normally include in our every day dinners. Mashed potatoes are no exception. To give them a nice spicy kick, I like to fold in roasted jalapeño chile strips. The key is to chop them in small pieces in order to scoop at least one piece in every bite and experience the heat that makes this tasty dish so delicious.