Recipe information
Yield
Serves 8
Ingredients
2 poblano chilies*
4 pounds russet potatoes (about 6 large), peeled, quartered
3 garlic cloves, peeled, bruised
1 cup warm half and half
1/4 cup (1/2 stick) butter, room temperature
1/4 cup chopped fresh cilantro
Preparation
Step 1
Char chilies over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed chilies; chop coarsely.
Step 2
Cook potatoes and garlic in large pot of boiling salted water until very tender, about 35 minutes. Drain. Transfer potatoes and garlic to bowl. Using electric mixer, beat until mixture is smooth. Gradually beat in half and half. Add butter and beat until melted. Stir in chilies and cilantro. Season with salt and pepper.
