Green chilli mashers
Recipe by:
Guy Fieri
15
20
6
Easy
- 2 pasilla peppers
- 1 serrano pepper
- 1 tbsp rapeseed oil
- 910g russet potatoes, peeled and quartered
- 125ml soured cream
- 60ml semi-skimmed milk
- 55g butter, unsalted
- 220g shredded pepper Jack cheese
- 1 tsp salt
- 1 tsp freshly cracked black pepper
- 2 tbsp chopped coriander leaves, for garnish
- 55g cotija cheese, for garnish, optional
1) Heat a griddle or grill to medium-low. Rub the peppers lightly with the rapeseed oil and put on a sheet tray. Roast the peppers until blackened, then transfer them to a paper bag or thick plastic bag to steam. When cool enough to handle, peel and remove the seeds, then dice. Set aside.
2) Add the potatoes to a large pan and cover with salted water. Cook the potatoes over a medium-low heat until fork tender, about 8 to 10 minutes. When tender, drain and return the potatoes to the pan. Add the soured cream, milk, butter, pepper Jack, salt, pepper and the diced peppers.
3) Mash by hand with a potato masher and adjust the seasoning, if needed. Keep warm until ready to serve. Transfer to a serving bowl and garnish with coriander and cotija, if desired.
