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Source: Stop and Smell the Rosemary

Roasted Garlic and Green Chile
Makes a tasty side dish!
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Serves: 4-6
Prep Time: 20 minutes
Cook Time: 15 minutes
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3 russet potatoes, large, peeled and cut into 1-inch cubes
1 teaspoon salt
1/2 cup milk
2 tablespoons garlic, chopped, roasted
2 tablespoons poblano chiles, chopped, roasted
4 tablespoons unsalted butter, melted
freshly ground pepper

Cover potatoes with cold water and salt. Boil potatoes over medium-high heat until tender, about 15 minutes. Drain. Place potatoes in a large bowl, add milk, and mash with a potato masher. Add roasted garlic, roasted poblano, and butter. Blend with an electric mixer until smooth. Season with salt and pepper.

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