Green chilli mashers

  • Preparation Time20 mins
  • Cooking Time15 mins
  • Serves6
  • DifficultyEasy
2 pasilla peppers
1 serrano pepper
1 tbsp rapeseed oil
910g russet potatoes, peeled and quartered
125ml soured cream
60ml semi-skimmed milk
55g butter, unsalted
220g shredded pepper Jack cheese
1 tsp salt
1 tsp freshly cracked black pepper
2 tbsp chopped coriander leaves, for garnish
55g cotija cheese, for garnish, optional
1) Heat a griddle or grill to medium-low. Rub the peppers lightly with the rapeseed oil and put on a sheet tray. Roast the peppers until blackened, then transfer them to a paper bag or thick plastic bag to steam. When cool enough to handle, peel and remove the seeds, then dice. Set aside.

2) Add the potatoes to a large pan and cover with salted water. Cook the potatoes over a medium-low heat until fork tender, about 8 to 10 minutes. When tender, drain and return the potatoes to the pan. Add the soured cream, milk, butter, pepper Jack, salt, pepper and the diced peppers.

3) Mash by hand with a potato masher and adjust the seasoning, if needed. Keep warm until ready to serve. Transfer to a serving bowl and garnish with coriander and cotija, if desired.

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