Creamy Mashed Idaho® Potatoes with Roasted Poblano Peppers

Creamy Mashed Idaho® Potatoes with Roasted Poblano Peppers

Yield: 6 (1/2 cup) servings


Cream Sauce Ingredients:
Onion and Peppers Ingredients:


  1. Preheat the oven to 375 degrees F.
  2. Place potatoes in large stockpot and add enough cold water to cover the potatoes. Bring to a boil over high heat, then continue to cook at a moderate boil until the potatoes are very tender, about 20-25 minutes. Drain potatoes in colander.
  3. Return cooked potatoes to the same pot and stir over medium heat for about 1 minute, until excess water has evaporated.
  4. In a saucepan on medium-low heat, heat up the cream, chicken stock with the thyme, garlic and nutmeg. Allow to barely simmer until heated through, about 5 minutes. It’s best to stir fairly constantly to prevent scorching. Remove and discard the thyme sprigs from the cream.
  5. Pour in the warm cream into the stockpot with cooked potatoes. With a potato masher, begin to mash the potatoes until they are a creamy consistency. Set aside.
  6. In a small skillet, melt one tablespoon of Country Crock® and sauté the onions and poblano peppers until the onions have softened and are translucent, about 3 minutes.
  7. Fold in the onion and ¾ of the peppers into the mashed potatoes and with a wooden spoon. Season to taste with salt and pepper.
  8. Spoon the mashed potato mixture in the buttered heat-proof casserole dish. Level out and top with the cheese and more of the remaining poblano peppers.
  9. On the top rack of the pre-heated oven, bake the mashed potatoes until all the cheese has melted, about 5-10 minutes. (Optional: place under the broiler for a few minutes to brown the top.) Serve immediately.