Roasted Garlic and Green Chile Mashed Potatoes
3 large russet potatoes, peeled and cut into 1-inch cubes
1 teaspoon salt
½ cup milk
2 tablespoons chopped roasted garlic (about 4 cloves) (See below for instructions.)
2 tablespoons roasted poblano chile or canned green chilies
4 tablespoons unsalted butter, melted
Salt
Freshly ground pepper
Cover potatoes with cold water and salt. Boil potatoes over medium-high heat until tender, about 15 minutes. Drain. Place potatoes in a large bowl, add milk, and mash with a potato masher. Add roasted garlic, roasted poblano, and butter. Blend with an electric mixer until smooth. Season with salt and pepper.
Roasted garlic:
Roasted garlic is delicious spread on bread, whipped into potatoes or mixed into soups and salads. The roasting process softens the garlic to a butter-like consistency and creates a somewhat sweet and nut-like flavor. To roast garlic, remove the outer paper layers and place either the whole head or separated individual cloves on a piece of aluminum foil. Drizzle with olive oil, loosely wrap, and seal in the aluminum foil. Bake in a 400-degree oven until soft, 25 to 30 minutes.