POTATO AND POBLANO GRATIN
Provided by Marcela Valladolid
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Spray a glass 9 1/2-inch, deep dish pie dish with nonstick cooking spray. Set aside.
- In a medium bowl, combine the poblano strips and corn.
- In a small bowl, mix together the half-and-half and crema.
- Arrange 1/2 of the potato rounds, overlapping slightly, in the prepared pie dish. Sprinkle 1/2 of the poblano-corn mixture on top, season with the salt and pepper, and top with 1/3 of the cheese. Repeat the layers, ending with the cheese. Pour the cream mixture over the potatoes. Place the pie dish on a baking sheet. Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is golden brown, about 30 minutes longer.
- Let stand 10 minutes before serving.
- Cook's Note: For easy peeling, enclose the charred poblanos tightly in a plastic bag.
GREEN CHILE CHEDDAR MASHED POTATOES
These Green Chile Cheddar Mashed Potatoes are the perfect combination of tangy, creamy, rich and delicious! Made with mild green chiles, tender red potatoes, and two kinds of cheese, they are packed full of flavor and always a crowd favorite! They make a great side dish or a bed of these potatoes work perfectly for serving your meat right on top of! Not only are these Green Chile Cheddar Mashed Potatoes delicious, the are also gluten free!
Provided by Kimber
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Once it is boiling, add the potatoes and garlic cloves, and boil for 10-15 minutes or until the potatoes are fork tender all the way through.
- Drain the potatoes, then add the cream cheese, milk, cheddar, green chiles, salt and pepper to the potatoes and use a masher to mash the potatoes and combine the ingredients while mashing.
- Work only until everything is combined and there are only small chunks of potatoes. If the potatoes are too thick, add additional milk until they are the desired consistency.
- Serve warm and enjoy!
Nutrition Facts : Calories 243 kcal, Carbohydrate 19 g, Protein 9 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 46 mg, Sodium 269 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
POTATO STUFFED POBLANO CHILES
A satisfying Southwest-inspired side dish or vegetarian entrée, these broiled poblano chilies are stuffed with fluffy mashed potatoes, fresh corn and chopped green chilies.
Provided by Cheri Liefeld
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Set oven control to broil. Line cookie sheet with foil. Place poblano chiles on cookie sheet. Broil 8 minutes, turning once, until blackened. Place blackened chiles in bowl; cover tightly. Let stand 10 minutes. Peel off charred skin from chiles.
- Heat oven to 350°F. In large bowl, mix mashed potatoes, 1 cup of the corn, the cilantro, green chiles, cumin and 1/2 cup of the cheese. Cut slit down center of each poblano; stuff with potato mixture. Place in shallow baking dish. Sprinkle with remaining 1/4 cup corn and 1/4 cup cheese.
- Bake uncovered 15 minutes or until cheese is melted and tops are lightly browned.
Nutrition Facts : ServingSize 1 Serving
POBLANO MASHED POTATOES
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Place potatoes in a sauce pan, generously covered with water and add salt. Bring to a boil, reduce to a simmer, and cook, uncovered until soft, about 20-30 minutes. Drain well and while potatoes are still warm mash with a potato masher or food mill.
- In another pot heat sour cream, olive oil and chiles and fold in potatoes. Add salt and pepper to taste and serve immediately.
MASHED POTATOES WITH CHEDDAR CHEESE AND POBLANO CHILIES
Categories Milk/Cream Pepper Potato Side Quick & Easy Cheddar Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Char poblano chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies.
- Cook potatoes in large pot of boiling salted water until tender, about 18 minutes. Drain potatoes; return to same pot. Add milk and butter and mash potatoes well. Mix in cheese and chilies. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Stir over medium-low heat to rewarm before continuing.) Transfer potatoes to bowl and serve.
- *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
MASHED POTATOES WITH CHEDDAR
Who doesn't love fluffy, homemade mashed potatoes? Make them even better with sharp cheddar cheese. To get them really creamy, my mother's secret was to add whipping cream instead of half-and-half. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a small saucepan, heat cream, butter and salt until butter is melted, stirring occasionally., Drain potatoes; return to pot. Mash potatoes, gradually adding cream mixture. Stir in cheese.
Nutrition Facts : Calories 348 calories, Fat 21g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 614mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
POBLANO MASHED POTATOES
Make and share this Poblano Mashed Potatoes recipe from Food.com.
Provided by lazyme
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Char chilies over gas flame or in broiler until blackened on all sides.
- Enclose in paper bag and let stand 10 minutes; peel, seed and coarsely chop chilies.
- Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes.
- Drain potatoes; return to pot.
- Mash potatoes until smooth.
- Mix in sour cream, oil and chopped chilies.
- Season potatoes to taste with salt and pepper.
- Transfer to bowl and serve.
Nutrition Facts : Calories 374.6, Fat 18.4, SaturatedFat 6.4, Cholesterol 16.9, Sodium 40, Carbohydrate 48.3, Fiber 7.9, Sugar 1.8, Protein 7.4
CHEDDAR MASHED POTATOES
Cheesy mashed potatoes are great when served with Classic Meatloaf.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Place potatoes in a medium saucepan. Cover with cold water by 1 inch; add 1 teaspoon salt. Bring to a boil; reduce to a simmer, and cook until potatoes are tender, 15 to 18 minutes.
- Drain and return potatoes to pan. Stir potatoes over medium heat until dry (a film of starch will form on bottom of pan), about 1 minute. Remove from heat.
- In a small saucepan, bring milk and butter to a simmer over medium heat; pour half of milk mixture over potatoes. Mash potatoes until just smooth, gradually adding enough of remaining milk mixture to reach desired consistency. Mix in cheddar; season with salt. Garnish with more cheese, if desired.
Nutrition Facts : Calories 269 g, Fat 12 g, Protein 2 g
POBLANO CHORIZO SCALLOPED POTATOES RECIPE BY TASTY
This is the holiday side dish that your family will beg you to make again next year. Hearty and covered in Oaxaca cheese, this chorizo-laced, poblano-studded potato gratin is simply delicious.
Provided by Katie Aubin
Categories Sides
Time 1h50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F (170°C). Grease a 9 x 13-inch (22 x 33 cm) baking dish with the butter.
- Add the chorizo to a large pan over medium-high heat and sauté until cooked through, 5-6 minutes. The chorizo will not change color, but it will give off a lot of red oil and become firm enough to break up with a spatula or wooden spoon.
- Transfer the chorizo to a bowl with a slotted spoon, leaving about a tablespoon of oil behind in the pan.
- Add the garlic, onion, and poblanos to the pan and sauté until the oil is absorbed and the onions are translucent and red, about 5 minutes.
- Add the salt, chorizo, and cream to the pan. Reduce the heat to medium-low and bring to a gentle simmer. Cook for about 10 minutes, stirring frequently, until the cream thickens enough to coat the back of a spoon.
- Use a slotted spoon to remove the solids from the cream mixture and set aside. The infused cream should be the consistency of a thin gravy. If not, continue to simmer until that consistency is reached.
- Arrange a layer of potato slices in the bottom of the prepared baking dish. Top with some of the chorizo mixture. Repeat with the remaining potatoes and chorizo mixture until the dish is full, finishing with a layer of chorizo and vegetables. Pour the cream sauce over the top and shake the pan slightly so the sauce settles to the bottom of the dish. Cover the pan tightly with foil.
- Bake for about 60 minutes, until the potatoes are tender.
- Remove the dish from the oven and turn on the broiler. Uncover the pan, and scatter the Oaxaca cheese over the top. Place the pan under the broiler to melt and crisp the cheese, 2-3 minutes. Watch very closely so it doesn't burn.
- Let the scalloped potatoes rest for at least 15 minutes, then garnish with the scallions before serving.
- Enjoy!
Nutrition Facts : Calories 785 calories, Carbohydrate 41 grams, Fat 60 grams, Fiber 3 grams, Protein 27 grams, Sugar 5 grams
MASHED POTATOES WITH ROASTED POBLANO CHILIES
Here it is! The best poblano mashies around! Another from my 2005 calendar, lol. **this freezes well**
Provided by Elmotoo
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Place 1/2c butter, garlic & chile in small, covered, ovenproof pot. Bake 1 hour.
- 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.
- Reduce heat and boil until potatoes are tender when poked with a thin paring knife; drain.
- Let potatoes stand uncovered 3-5 minutes, allowing liquid to steam off.
- 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.
Nutrition Facts : Calories 644, Fat 51.8, SaturatedFat 32.6, Cholesterol 142.4, Sodium 2673.5, Carbohydrate 42.6, Fiber 5.1, Sugar 2.4, Protein 6
MASHED POTATOES WITH CILANTRO AND ROASTED CHILIES
Categories Milk/Cream Mixer Herb Potato Side Hot Pepper Winter Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Char chilies over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed chilies; chop coarsely.
- Cook potatoes and garlic in large pot of boiling salted water until very tender, about 35 minutes. Drain. Transfer potatoes and garlic to bowl. Using electric mixer, beat until mixture is smooth. Gradually beat in half and half. Add butter and beat until melted. Stir in chilies and cilantro. Season with salt and pepper.
CHEDDAR AND CHIVE MASHED POTATOES
My husband swears my cheddar mashed potatoes are the world's best. We always have some in the freezer. Sometimes I dollop individual servings in muffin cups and reheat them that way instead. -Cynthia Gerken, Naples, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain; transfer to a large bowl. , Add butter, sour cream, salt and pepper; beat until blended. Beat in whipping cream. Stir in cheeses and chives. Transfer to a 13x9-in. baking dish. Refrigerate, covered, overnight., To serve, preheat oven to 350°. Remove potatoes from refrigerator while oven heats., Bake, covered, 45 minutes, stirring after 30 minutes. Sprinkle with toppings; bake, uncovered, until heated through, about 15 minutes.
Nutrition Facts : Calories 474 calories, Fat 32g fat (18g saturated fat), Cholesterol 70mg cholesterol, Sodium 693mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
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