Purê de batatas mexicano

Ingredientes

• 2 pounds potatoes (Yukon gold, red, or russet potatoes)
• 2 Anaheim peppers (or poblano peppers, or green bell peppers, diced)
• 2 jalapeño peppers (seeded, deveined, and diced)
• 1 small white onion (diced)
• 2/3 cup Mexican crema (or sour cream or yogurt)
• 1/4 teaspoon ground cumin
• 1 clove garlic (minced)
• 2 Tablespoons olive oil
• salt and pepper (to taste)
• queso fresco (or your favorite cheese)
• cilantro or parsley (chopped)

Modo de preparo

1. 1

   Place potatoes in a pot, add salt, and cover them with 2 inches of cold water.

2. 2

   Cook potatoes until fork-tender. Remove from from the pot and allow to slightly cool down.

3. 3

   Heat olive oil in a pan and add Anaheim peppers, onions, garlic, and jalapeños peppers.

4. 4

   Season with salt, pepper, and ground cumin, then sauté over medium-low heat until the veggies are nicely tender. Set aside.

5. 5

   Peel cooked potatoes and add them into a mixing bowl. Roughly mash them with a fork or using a potato masher.

6. 6

   Add to the bowl the peppers and onion mixture, Mexican crema, salt, and black pepper.

7. 7

   Mix everything until combined and adjust seasonings to taste.

8. 8

   Transfer to a serving plate and garnish with queso fresco and chopped cilantro or parsley.