| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 15 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 2 pasilla peppers
- 1 serrano pepper
- 1 tablespoon canola oil
- 2 pounds russet potatoes, peeled and quartered
- 1/2 cup sour cream
- 1/4 cup 2 percent milk
- 1/4 cup butter, unsalted
- 1 cup shredded pepper jack
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 1/4 cup chopped cilantro leaves, for garnish
- 1/4 cup cotija cheese, for garnish, optional
Instructions
- Heat a grill or broiler to medium-low. Rub the peppers lightly with the canola oil and put on a sheet pan. Roast the peppers until blackened, then transfer them to a paper bag or thick plastic bag to steam. When cool enough to handle, peel and remove the seeds, then dice. Set aside.
- Add the potatoes to a large pot and cover with salted water. Cook the potatoes over medium-low heat until fork tender, about 8 to 10 minutes. When tender, drain and return the potatoes to the pot. Add the sour cream, milk, butter, pepper jack, salt, pepper, and the diced peppers. Mash by hand with a potato masher and adjust seasoning, if needed. Hold warm until ready to serve. Transfer to a serving bowl and garnish with cilantro and cotija, if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 348 |
| Total Fat | 22 g |
| Saturated Fat | 12 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 10 g |
| Cholesterol | 53 mg |
| Sodium | 513 mg |
| Serving Size | 1 of 6 servings |
| Calories | 348 |
| Total Fat | 22 g |
| Saturated Fat | 12 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 10 g |
| Cholesterol | 53 mg |
| Sodium | 513 mg |
Reviews
These are amazing. Good thing I doubled the recipe, we ate them until the food comas set in. Fried up leftovers until crispy for breakfast – good grief!
Wow! These were fantastic! Didn’t have a poblano, so I used a Hatch chile instead. Followed the recipe exactly for everything else. This is our go to recipe for mashed potatoes with a kick!
These were divine. The heat was pretty mild, but a nice addition. As to the confusion with the poblano vs the pasilla peppers – technically a pasilla pepper is a dried poblano, but in California, the poblanos are generally sold/labeled as pasillas in the market. Definitely want to use the fresh not the dried, by whatever name you find them under at your local market. Will definitely make these again!
These are amazing and so simple to make! They are now requested by family members everytime we have mashed potatoes :
REally good and perfect with the halibut!
These were so good with the fish! The peppers and cheese gave this dish just the right amount of kick without being too spicy! Awesome!!
What a delicious twist on a classic side dish such as mashed potatoes. Made these exactly as specified except I chose to melt the butter, and slowly whisk in the milk, followed by the sour cream, 1/4 cup at a time in a saucepan. Added the salt and pepper and made a sauce that was nice and hot so the potatoes would stay really hot and the flavors would meld together better. Delicious!
These were super simple to make. And they were full of great flavor. They went along perfectly with the fish. Just totally awesome! I just followed the recepie online. It was very easy for me to find the pasilla peppers at a normal grocery store. So I just went with it!
I read that some grocers label Pablano as Pasilla. I think he means Pablano as Pasilla is more like a dried pepper which doesn’t sound ideal for the recipe.
Agreed that the recipe in the show was different than online with reguard to peppers and preparation. However, the potatoes are awesome. Highly recommended.