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Salads & sides

Creamy Poblano Smashed Potatoes

photo by:kraft
Finely shredded Mexican-style cheese and roasted poblano chiles make this smashed potato dish as flavorful as it is creamy.
time
prep:
20 min
total:
40 min
servings
total:
12 servings, 1/2 cup each

What You Need

2
lb.  baking potatoes (about 6), peeled, quartered
1/2
cup  chopped onions
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1/2
cup  milk
2
 poblano chiles, roasted, peeled and chopped
1/2
cup  KRAFT Mexican Style Finely Shredded Four Cheese

Make It

COOK potatoes and onions in boiling water in large saucepan 15 to 20 min. or until potatoes are tender; drain.

RETURN potatoes and onions to pan; mash lightly with cream cheese and milk. Add chiles; mash just until blended. Spoon into serving bowl.

TOP with cheese.

Kraft Kitchens Tips

Make Ahead
Prepare as directed, reserving the shredded cheese for later use. Spoon into 1-1/2-qt. casserole sprayed with cooking spray. Refrigerate up to 24 hours. When ready to serve, bake (uncovered) in 350°F oven 1 hour or until heated through. Top with shredded cheese.
Purchasing Potatoes
Look for firm, smooth, well-shaped potatoes that are free of wrinkles, cracks and blemishes. Avoid any with green-tinged skins or sprouting "eyes" or buds.
How to Roast Peppers
Preheat broiler. Place whole bell peppers or large chile peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.
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