How to Cook and Prepare the Potatoes

In a saucepan, cover the potatoes with cold water and season generously with salt. Bring to a simmer and cook until tender when pierced with a paring knife, about 40 minutes (the length of cooking time entirely depends on the size of your potatoes). Drain well. Let the potatoes cool just enough so they are safe to touch, then slip off and discard the skins and quarter them.

Making the Poblano Cream Mixture

While the potatoes are cooking, place the butter, half & half, poblanos and garlic in a saucepan. Once the butter is melted and the mixture is hot, turn off the heat and carefully blend until smooth. Reserve.

Processing the Potatoes through the Food Mill

Once the potatoes are peeled and quartered, working in batches, process them through the food mill arranged on top of a medium saucepan. Once the potatoes are all milled, place the pot over medium heat. With a heat proof rubber spatula, stir the potatoes for a few minutes, allowing any remaining water to cook off but being careful not to burn them. Turn the heat to low.

Bringing it All Together: Mixing and Tasting

Slowly pour in a bit of your poblano cream at a time, whisking into the potatoes until they fully absorb the liquid before pouring in some more. Continue this until all of the cream has been added.

Optional Steps for the Smoothest Potato Puree

This next step is optional, but at this point you could pass the potatoes through a fine mesh strainer or mesh sieve (this will result in the smoothest of smooth potatoes). Taste the potatoes and season them with salt and pepper as needed.

Storing and Reheating

Store in the fridge for up to 4 days and in the freezer for up to 1 month. To reheat, defrost the potatoes overnight in the fridge and then transfer them to a baking dish with a couple tablespoons of butter and a splash of cream. bake at 350 F. for 30 minutes before serving.