Zesty 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.
2 pounds Russet potatoes, peeled
2 medium Anaheim peppers, stemmed, seeded and diced
1 Tbsp. olive oil
1 red pepper, diced
2 cloves garlic, minced
1 bunch spring onions, minced
1/4 tsp. chile powder
1/4 tsp. ground cumin
Salt to taste
Take potatoes and cut in half. Boil potatoes for 15-20 minutes or until very tender; drain well.
In a saucepan, heat oil over medium heat and saute Anaheim peppers, red pepper, garlic, chile powder and ground cumin, stirring frequently for about 4-5 minutes. In a large pot or bowl, mash potatoes with a mixer. Add pepper mixture to mashed potatoes and mix well until combined.