Mashed Potatoes With Roasted Poblano Chilies

• 1 cup butter, divided
• 1/3 cup garlic clove, peeled
• 1 poblano chile, stems & seeds removed
• 4 -6 russet potatoes
• 1 tablespoon salt
• 1 teaspoon salt
• 1/4 cup heavy cream
• 1/4 teaspoon white pepper

1. Heat oven to 325u0b0F.
2. Place 1/2c butter, garlic & chile in small, covered, ovenproof pot. Bake 1 hour.
3. Rinse potatoes under cold water; cut into quarters. Place potatoes in a large pot. Add enough cold water to cover potatoes; add 1TB salt. Heat to a boil.
4. Reduce heat and boil until potatoes are tender when poked with a thin paring knife; drain.
5. Let potatoes stand uncovered 3-5 minutes, allowing liquid to steam off.
6. Remove butter mixture from the oven. In food processor, puree mixture to a fine consistency. Add puree to potatoes. Add remaining 1/2c butter, cream, 1 tsp salt and pepper; mash until creamy.

butter, garlic, poblano chile, potatoes, salt, salt, heavy cream, white pepper

Taken from www.food.com/recipe/mashed-potatoes-with-roasted-poblano-chilies-153082 (may not work)