Boil the potatoes (skins still on) in salted water for 30 minutes, or until tender. Transfer to large bowl and mash (remove skins if desired). Add the butter to the bowl and mix with an electric mixer until smooth. Add the cream until it reaches the desired consistency. Stir in the poblanos and season to taste with salt and pepper.

Yield: 6 servings

Origin: Cooking with Patrick Clark, Ten Speed Press ; Adapted by Rob L
Posted By: RobL
Post Date: Friday, June 29, 2001