Roasted Chile and Garlic Mashed Potatoes

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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4 whole Anaheim chiles, hole pierced in each near stem end
3 garlic cloves
3 pounds potatoes, peeled and cut into 1 to 1-1/2″ cubes
1/4 pound butter
1 cup sour cream
1 tsp. salt
1 tsp. freshly ground pepper

To roast chiles and garlic:

Heat mesquite wood in the grill. When the wood is flaming hot, spread out in a single layer and close cover to put out the flames, but leaving the vents open. Place the chiles and garlic on the hot grill. Turn when one side is done (golden for the garlic, blackened for the chiles) and cook until all sides are roasted. Allow garlic to cool. Place chiles while still hot on a wet paper towel and roll the chiles up in the towel. Place them in a plastic bag and seal. Allow the chiles to steam for 15 minutes. Remove chiles and gently remove and discard stems.

With a sharp knife, slice a long cut between hard outer skin and soft inner skin. Peel off and discard the hard outer skins. Slice the peppers lengthwise and remove the seeds and veins. Dice chiles. Remove skin from roasted garlic and mince.

Place the potatoes in a Dutch oven with salt and cover with water. Bring to a boil covered. Lower the heat to a low boil and cook until potatoes are very tender (when pricked with a fork), 15-20 minutes. Drain the potatoes and lower the heat on the oven to medium-low. Return drained potatoes to Dutch oven and place again on stove. Add butter and stir to melt. Add sour cream and mash potatoes (using either a potato masher or hand mixer). Add chile and garlic mixture to potatoes. Add salt and pepper, mix well. Keep warm until ready to serve.

Yields 3-4 servings.

Recipe from Chile Pepper Magazine.