Roasted Anaheim and Poblano Potato Mash

Roasted Anaheim and Poblano Potato Mash

We love this recipe with habanero peppers and with jalapeno peppers, so why not try it out with some roasted Anaheim and Poblano peppers? It really is a great combination. You don’t get the sweetness of the habanero, but you do get the delicious roasted flavor of the peppers, especially the hearty Poblano pepper, which has quickly become one of our favorite peppers. This is the perfect variation for those who love their potato mash but want a little less heat this time around. A great way to include those peppers produced in the garden.

Ingredients

• 1 pound small new potatoes
• 2 Anaheim peppers, stemmed and seeded
• 1 small poblano pepper, stemmed and seeded
• ½ cup shredded Parmesan cheese
• 1 teaspoon garlic, minced
• 3 tablespoons butter
• 2 tablespoons olive oil
• Salt to taste

Cooking Directions

1. Preheat grill to medium heat.
2. Cover potatoes and 1 tablespoon butter with tinfoil and set on top rack of grill. Grill about 15 minutes.
3. Dash potatoes with salt and cover, then grill another 30 minutes or until potatoes are cooked throughout. They are done when you can pierce them with a fork all the way to the center easily.
4. While potatoes are cooking, roast your diced peppers in an oven (preheated to 350 degrees) in a baking dish with a tablespoon of olive oil for 20 minutes, or you can sear them in a pan with oil about 10 minutes, just until they begin to blacken.
5. Remove peppers from heat and dice. Transfer to a food processor and add 1 teaspoon olive oil. Mix on high until a slight paste forms. Transfer to a mixing bowl.
6. Transfer potatoes to mixing bowl and add remaining ingredients.
7. Mash with a thick for or potato masher to combine all ingredients. Don’t use a food processor, as you’ll ruin the consistency.
8. Serve!