Roasted Poblano Mashed Potatoes

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)