Poblano Mashed Potatoes - cooking recipe

Ingredients

4 large poblano peppers
3 lbs russet potatoes, peeled and quartered
1 cup sour cream
1/4 cup olive oil

Preparation

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.