Ingredients

• 2 1/2 pounds baking potatoes, peeled and quartered
• 1 1/2 tablespoons salt
• 1 cup sour cream
• 1/2 cup olive oil
• 4-6 Poblano chiles, roasted, peeled, seeded, and diced 1/4-inch
• Salt and freshly ground pepper

Instructions

1. Place potatoes in a sauce pan, generously covered with water and add salt. Bring to a boil, reduce to a simmer, and cook, uncovered until soft, about 20-30 minutes. Drain well and while potatoes are still warm mash with a potato masher or food mill.
2. In another pot heat sour cream, olive oil and chiles and fold in potatoes. Add salt and pepper to taste and serve immediately.