Fire Roasted Poblano Mashed Potatoes
Created by: Executive Chef Kevin Hermann
Cook Time: 30 mins, Prep Time: 15 mins, Serves: 4

2ea Poblano Peppers
3ea Garlic Cloves, Chopped
1ea Shallot, Minced
2T Extra Virgin Olive Oil (EVOO)
¼lb Butter, Unsalted
2C Heavy Cream
2lb White Potatoes, Peeled, Medium Dice
½C Parmesan Cheese
1T Black Pepper
1½T Sea Salt


1. Boil potatoes in a large pot covered by 1 inch of water. Cook until tender but not falling apart.

2. Strain potatoes and place in a large mixing bowl.

3. Char the poblano peppers on the grill. Allow to cool then peel and seed each pepper. Cut into small dice and reserve.

4. In a medium sized pot add the garlic, shallots, diced peppers and olive oil. Cook until shallots are translucent.

5. Add the butter and cream. Cover and simmer for 5 mins. Pour into bowl with cooked potatoes.

6. Using a potato masher, mash and mix potatoes with cream mixture, add Parmesan cheese and stir vigorously to incorporate. Season with salt and pepper.

Serve as a side with any roast.

Back to recipes