Anaheim Chili Mashed Potatoes
Recipe by Steven Petusevsky
Ingredients
- 2pounds russet or all-purpose potatoes, peeled and halved (about 6)
- 1tablespoon extra-virgin olive oil
- 2-- Anaheim chiles, seeded and diced (6 ounces)
- 1medium red bell pepper, diced (6 ounces)
- 2-- garlic cloves, minced
- 1/4teaspoon chili powder
- 1/4teaspoon ground cumin
- 1tablespoon minced cilantro
- 8-- scallions, chopped (1 bunch)
- 1/4teaspoon coarse salt
- 2tablespoons plain nonfat yogurt or low-fat sour cream, optional
Instructions
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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.
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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.
Nutritional Info *per serving
- Calories 379
- Fat 8g
- Cholesterol 0mg
- Sodium 330mg
- Carbohydrate 73g
- Protein 8g
