Mashed Potatoes With Roasted Poblano Chilies - cooking recipe

Ingredients

1 cup butter, divided
1/3 cup garlic clove, peeled
1 poblano chile, stems & seeds removed
4 -6 russet potatoes
1 tablespoon salt
1 teaspoon salt
1/4 cup heavy cream
1/4 teaspoon white pepper

Preparation

Heat oven to 325\u00b0F.
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.