This is one of my favorite Thanksgiving dishes. I’ve never shared any holiday food with you on the blog. Now, with the winter CSA I’ll get to! Roasted chilies added to mashed potatoes are so good with turkey and dressing and cheese makes everything better.
We had a ton of peppers this summer didn’t we? I hope you stashed a few of the roasted chilies away in the freezer to enjoy this winter. You can use any of the roasted peppers we gave you in mashed potatoes. I used some mild Anaheim. Poblano are great in mashed potatoes if that is what you have.
Cheesy Roasted Pepper Mashed Potatoes
Serves 1…just kidding. This serves at least 4 and probably more like 6.
- 1 1/2 pounds potatoes
- 4 or 5 roasted chilies cleaned and diced
- 1 cup milk/cream/1/2 & 1/2
- 1/2 to 1 cup cheese to taste
- sour cream to taste
- salt and pepper
Put potatoes in a large pot and cover with salted water. Cook the potatoes over medium-heat until fork tender, about 15 to 25 minutes start checking them after 15 minutes. When tender, drain and return the potatoes to the pot. Add the sour cream, milk, butter, cheese, salt, pepper. Mash by hand with a potato masher and add the roasted peppers at the end of mashing and adjust seasoning, if needed.
This is after they are fork tender and before mashing, you can’t see the milk in the pan, but it’s there.
Add the peppers when you are done mashing, just stir them in.
That’s it. Of course these are great anytime, not just Thanksgiving. If you have leftovers they make delicious potato pancakes or to die for potato croquettes .
Have a great week. Enjoy this gorgeous weather.