Poblano mashed potatoes

I’ve been cooking a lot more lately, mostly because Tony has taken over most of the weekday cooking chores. Well, okay, I can see in re-reading that sentence that it doesn’t make a lot of sense. What I mean is that I’m cooking more real food when I DO cook. I actually make pork loin last weekend, with poblano mashed potatoes. Would you believe I had to go out and buy a roasting rack because I didn’t have one? See – told ya I didn’t cook much! And, yes, it was yummy.

Poblano Mashed Potatoes

2 1/2 lb baking potatoes; peeled and cut into 1" cubes
1 1/2 tb salt (for water)
1 c sour cream
1/2 c olive oil
4 poblano chiles, roasted and seeded, diced about 1/4"
Salt; to taste
Freshly-ground black pepper

Place potatoes in a sauce pan, generously covered with salted water. Bring to a boil, reduce to a simmer, and cook, uncovered until soft, about 20 to 30 minutes. Drain well and while potatoes are still warm mash with a potato masher or food mill. In another pot heat sour cream, olive oil and chiles; fold into potatoes. Add salt and pepper to taste and serve immediately. Yields 4 to 6 servings.