This mouth-watering recipe is ready in just 35 minutes and the ingredients detailed below can serve up to 6 people.
Ingredients
Method
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.
Rate this recipe
Overall Rating:
4.10
(10)
