Poblano Mashed Potatoes - cooking recipe

Ingredients

4 small poblano chiles (1/2 lb.), halved lengthwise and seeded
2 lb. baking potatoes, peeled and cut into 1-inch chunks
2 tsp. coarse (kosher) salt
1/2 c. heavy cream, warmed
1/4 c. unsalted butter, softened
3 Tbsp. chopped fresh cilantro
1/2 tsp. black pepper

Preparation

Preheat broiler. On foil-lined baking sheet, broil chiles, cut side down, 4-inches from heat, 10 minutes, turning sheet occasionally, until chiles are evenly charred. Transfer to paper bag; seal and let stand until cool. Remove skins; cut chiles into 1/4-inch dice. Set aside.