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Poblano & Chipotle Potatoes

Poblano & Chipotle Potatoes recipe image
These Poblano & Chipotle Potatoes offer a sophisticated twist on a classic comfort food. The dish combines the earthy sweetness of red potatoes with the robust, smoky heat of charred poblanos and chipotle peppers. Boiling the potatoes in milk infuses them with a luxurious creaminess that is then enhanced by generous amounts of butter. The result is a side dish that is both rich and vibrant, with a beautiful color palette ranging from the deep red of the skins to the charred black of the peppers and the bright orange hue of the chipotle. Perfect for holiday gatherings, Sunday dinners, or as a hearty vegetarian main, this recipe balances simplicity with bold flavors. The texture is smooth yet substantial, making it an ideal companion to roasted meats or grilled vegetables.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 889.5
Dietary: Gluten-free, Vegetarian
Description
These Poblano & Chipotle Potatoes offer a sophisticated twist on a classic comfort food. The dish combines the earthy sweetness of red potatoes with the robust, smoky heat of charred poblanos and chipotle peppers. Boiling the potatoes in milk infuses them with a luxurious creaminess that is then enhanced by generous amounts of butter. The result is a side dish that is both rich and vibrant, with a beautiful color palette ranging from the deep red of the skins to the charred black of the peppers and the bright orange hue of the chipotle. Perfect for holiday gatherings, Sunday dinners, or as a hearty vegetarian main, this recipe balances simplicity with bold flavors. The texture is smooth yet substantial, making it an ideal companion to roasted meats or grilled vegetables.
Ingredients
  • 3 pound Red potatoes; cut in quarter
  • 1 Chipotle Pepper; split
  • 2 quart Milk
  • 2 teaspoon Salt
  • 2 quart Milk
  • 1 lg Pablano chille
  • 6 tablespoon Unsalted butter
Directions
  1. 1
    Preheat your oven to 400&# 194;°F (200ðC).
  2. 2
    Place the poblano pepper directly over a gas flame or under a broiler until the skin is charred and blistered on all sides. Transfer to a bowl, cover with plastic wrap or place in a paper bag, and let steam for 10 minutes to loosen the skin. Peel off the charred skin, remove seeds, and finely chop the pepper.
  3. 3
    Split the chipotle pepper lengthwise and remove the seeds. Finely chop the chipotle pepper.
  4. 4
    Place the quartered red potatoes in a large saucepan. Cover the potatoes with milk and add the salt. Bring to a simmer over medium heat.
  5. 5
    Cook the potatoes in the milk until they are tender when pierced with a fork, about 20-25 minutes.
  6. 6
    Drain the potatoes, reserving about 1-1/2 cups of the cooking milk.
  7. 7
    Return the drained potatoes to the warm saucepan. Add the unsalted butter, chopped poblano, and chopped chipotle pepper.
  8. 8
    Using a hand masher or electric mixer on low speed, mash the potatoes until smooth. Gradually stir in the reserved milk until the desired creamy consistency is reached.
  9. 9
    Taste and adjust seasoning with more salt if needed. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 889.5kcal
% Daily Value *
Total Fat 29.0g45%
Saturated Fat 18.3g92%
Cholesterol 67.6mg23%
Sodium 10159.9mg424%
Total Carbohydrate 121.9g41%
Dietary Fiber 13.7g55%
Sugars 51.4g
Protein 43.2g87%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk to restore creaminess.

Variations: For a vegan version, substitute the butter with olive oil or vegan butter and use plant-based milk. You can also add roasted garlic for extra depth of flavor.

Tip: If you prefer a milder heat, remove more seeds from the chipotle pepper or reduce the amount used. For a spicier kick, leave some seeds in the poblano.

Ingredient Note: The recipe lists milk twice in the ingredients; ensure you have enough liquid to cover the potatoes during boiling, typically about 2-3 quarts total depending on the size of your pan and potatoes.

Keywords: potatoes, poblano, chipotle, peppers, mashed, smoky, spicy, butter, milk, side dish, vegetarian, roasted, charred, red potatoes, creamy, holiday dinner
Read it online: https://www.chefs-mate.com/recipe/poblano-chipotle-potatoes/