Smashed Potatoes with Poblano Chilies
1 lb. sm. red potatoes, unpeeled, halved
2 poblano chilies
1/4 cup whipping cream or milk
Put potatoes in a 2 quart saucepan, cover with salted water, heat
to boiling over medium heat, and cook until potatoes are tender,
about 15 minutes.
Roast chilies by placing directly over gas flame, turning as
necessary, until skin is blistered and blackened (can be done under
broiler). Place in brown paper bag, cool, peel off blackened skins.
Seed and dice chilies.
Mash potatoes leaving some chunks, add cream, chilies and salt to
taste, mix well.
Note: For garlic smashed potatoes, omit chilies and add roasted
garlic according to taste.