Creamy Mashed Idaho® Potatoes with Roasted Poblano Peppers


  • 3 pounds Idaho® Potatoes, peeled and cut into 1-inch chunks
  • 1 tablespoon kosher salt (for the water)
  • 2 cups of Monterey Jack Cheese
Cream Sauce Ingredients:
  • 2 tablespoons Country Crock® Original
  • 1 cup heavy cream
  • ½ cup low sodium chicken stock
  • 2 sprigs fresh thyme
  • 2 large garlic cloves, minced
  • ½ teaspoon ground nutmeg
  • Kosher salt and freshly ground black pepper to taste
Onion and Peppers Ingredients:
  • 1 tablespoon of Country Crock® Original
  • 5 poblano peppers, charred, skinned, stemmed and seeded, and then diced
  • ½ medium white onion, peeled and diced
  • Kosher salt and freshly ground black pepper to taste


  1. Preheat the oven to 375 degrees F.
  2. Place potatoes in large stockpot and add enough cold water to cover the potatoes. Bring to a boil over high heat, then continue to cook at a moderate boil until the potatoes are very tender, about 20-25 minutes. Drain potatoes in colander.
  3. Return cooked potatoes to the same pot and stir over medium heat for about 1 minute, until excess water has evaporated.
  4. In a saucepan on medium-low heat, heat up the cream, chicken stock with the thyme, garlic and nutmeg. Allow to barely simmer until heated through, about 5 minutes. It’s best to stir fairly constantly to prevent scorching. Remove and discard the thyme sprigs from the cream.
  5. Pour in the warm cream into the stockpot with cooked potatoes. With a potato masher, begin to mash the potatoes until they are a creamy consistency. Set aside.
  6. In a small skillet, melt one tablespoon of Country Crock® and sauté the onions and poblano peppers until the onions have softened and are translucent, about 3 minutes.
  7. Fold in the onion and ¾ of the peppers into the mashed potatoes and with a wooden spoon. Season to taste with salt and pepper.
  8. Spoon the mashed potato mixture in the buttered heat-proof casserole dish. Level out and top with the cheese and more of the remaining poblano peppers.
  9. On the top rack of the pre-heated oven, bake the mashed potatoes until all the cheese has melted, about 5-10 minutes. (Optional: place under the broiler for a few minutes to brown the top.) Serve immediately.
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Yield: 6 (1/2 cup) servings

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