Rajas de Poblano Mashed Potatoes
Chunky mashed potatoes flecked with rajas de poblano oh yeah that’s a Thanksgiving side dish I can wrap my lips around. I’m all about the sides and mashed potatoes play a major role in making this gal happy every Thanksgiving.
Confession: Late night out, a few too many drinks and I always get lethal 2am craving for tacos de papa con rajas de poblano.
As I stuffed my face the thought occurred to me this combination would be a great Thanksgiving side dish. Maybe it was the boozy effects of tequila or the intense craving to shower rajas de poblanos in every bite of taco that hurled toward my mouth.
Granted this happened in July I’m surprised I remembered. I’m pretty good at blocking out moments where I’m not at my best mommy self. Enjoy!
- 2 1/2 pounds potatoes peeled and quartered
- 1 1/2 tablespoons salt
- 1 tbsp butter
- 2 tbsp flour
- 2 poblanos
- 1 1/2 cups warm milk
- 3 cups melting cheese of your choice
Place potatoes in a sauce pan, generously covered with water and add salt.
Cover bring to a boil, reduce heat to low and simmer until potatoes are tender when pierced with tip of knife tender, 20-30 minutes.
While your potatoes cook, make rajas.
Preheat your broiler
Place poblanos on sheet pan and broil until poblanos are charred on all sides.
Remove from broiler cover with dish towel and allow to steam for about 5 minutes. (Makes it easier to remove charred skin)
Remove charred skin, stem and seeds. Cut into rajas (strips)
Melt butter in a large sauce pan over medium heat.
Add flour, whisk to combine and cook for about 2 minutes.
Slowly whisk in warm milk, until thick. About 6-7 minutes.
Remove from heat and add cheese. After cheese has melted add rajas and stir to combine.
Season to taste and keep warm.
Drain potatoes well and mash with a potato masher.
Add rajas to mashed potatoes. Add more milk if needed.
Season to taste.
Ok, while I don’t follow recipes, but just for inspiration, except desserts because they require more science to be successful. Here’s what I’m doing while waiting for my braised beef shanks in tomatillo sauce (also altered).:
I’m going to mash the potatoes and mix in the rajas, then put that in a casserole and put it in the oven with the cheese on top. I think it will be great. We’ll see.
As for the braised beef shanks in tomatillo sauce, while digging around in the freezer for the shanks, I came across some ancient pork steak. I used the pork steak and chicken stock instead of the beef shanks and I bet that will be good too!
Who knows, the whole thing could be a flop, but I just have myself to please. Thanks for the recipes, which I someday will try, and the inspiration.
A Canadian Foodie says
Great idea, Vianney. I still cannot wrap my head around mashed potatoes in shells with cabbage and salsa. I love Mexican food – and how you rave about this dish has me just confused. Must be that the liquor has a little somethin’ to do with it, too! Ha-Ha!
Yum! I’d like try some right now.
Oh YUM! You have some very creative hangovers my dear. 🙂
Parsley Sage says
Drunken inspiration! Well done 🙂 I think these potatoes look delish
OH MY!!! I’m drooling 😀
Lea Ann says
Vianney you are really making me wish I had planned a SW themed holiday dinner. I may have to do two Thanksgiving meals. This sounds so good.
What a creative twist on mashed potatoes!
These are the kind of potatoes I could really get into! Thanks for sharing 🙂
what a fantastic way to spruce up boring ol’ mashed potatoes!
Heather @girlichef says
LOL! Man, that would be the perfect thing for soaking up the alcohol…makes me want to have some drinks and test it out ;P And yeah, these taters rock!
That sounds good!