2 large, fresh poblano chiles
4 pounds unpeeled red-skinned potatoes, cut into 1 1/2-inch pieces
1 cup half and half
1/2 cup butter (the real deal, no *shudder* margarine)
1 cup sour cream
Preheat the oven to 500F.
Place the whole peppers on a sheet pan in the oven for 10-15 minutes, roast until the skins are completely wrinkled and the peppers are charred, turning them occasionally.
Remove the pan from the oven.
Immediately place chiles in a medium bowl and cover tightly with plastic wrap. Let stand 10 minutes.
Peel and seed chiles; chop coarsely.
Cook potatoes in a large pot of boiling water until tender, about 14 minutes.
Drain well; transfer to large bowl.
Meanwhile, heat cream and butter in heavy small pot over medium heat until butter is melted.
Add warm butter mixture to potatoes; mash. (We like "smashed" potatoes with some chunks.)
Stir in sour cream and chopped chiles.
Cover with foil to keep warm. (Serves 4-6)