Anaheim Chili Mashed Potatoes
- Yield 4 servings
Made with fresh chilies, garlic and cilantro, these mashed potatoes are so flavorful you will not miss the cream and butter.
- 2 pounds russet or all-purpose potatoes, peeled and halved (about 6)
- 1 tablespoon extra-virgin olive oil
- 2 -- Anaheim chiles, seeded and diced (6 ounces)
- 1 medium red bell pepper, diced (6 ounces)
- 2 -- garlic cloves, minced
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1 tablespoon minced cilantro
- 8 -- scallions, chopped (1 bunch)
- 1/4 teaspoon coarse salt
- 2 tablespoons plain nonfat yogurt or low-fat sour cream, optional
- Place potatoes a large pot and just cover with water. Bring to a boil over high heat and then let cook 15 to 20 minutes or until very tender, drain well. Return potatoes to pot and cook 2 minutes over medium heat to evaporate excess liquid from potatoes; remove from heat and set aside. Heat a nonstick skillet over medium heat. Add olive oil and Anaheim chilies, pepper, garlic, chili powder and cumin. Saute for 4 minutes or until peppers are tender. Add cilantro and scallions. Season with salt.
- Mash cooked potatoes with a potato ricer or masher. Add the sauteed vegetables to potatoes. Add yogurt or sour cream, if desired. With fork or whip combine potatoes and vegetables until creamy.