Green Chile and Garlic Mashed Potatoes

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Green Chile and Garlic Mashed Potatoes

Ingredients:

2 large cloves garlic
1/2 teaspoon olive oil
3 large russet potatoes
1 teaspoon salt
1 large Anaheim pepper
1/2 cup heavy cream
1/2 stick unsalted butter
Salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill, to taste

Preparation:

Place the cloves of garlic on a piece of foil and drizzle with the oil. Wrap the garlic up in the foil and place in a 350 degree F. oven for about 30 minutes. Set aside to cool slightly.

Roast the Anaheim chile on a grill or over open flame on your stove top until blackened all over. Place the cooked pepper in a zip lock style bag for 10 or so minutes to sweat. Peel the pepper, remove the ribs and seeds and set aside.

Scrub and peel the potatoes. Cut them into uniform size pieces and put them and the salt in a pot. Cover with cold water and bring to a boil and cook until fork tender. Drain and return to the pan and place over medium low heat for a couple of minutes to remove excess moisture.

While the potatoes are cooking, heat the garlic, pepper, cream and butter together until hot but not boiling. Allow to cool slightly and carefully process in a blender until smooth.

Rice the cooked potatoes with a potato ricer and add half of the puree and blend. Continue adding and blending until you reach the texture you desire. Adjust seasoning. Serve at once.

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