Comida Kraft
Recipe Box

Creamy Poblano Smashed Potatoes

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12 servings, 1/2 cup each

Finely shredded Mexican-style cheese and roasted poblano chiles make this smashed potato dish as flavorful as it is creamy.

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What You Need

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Make It

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  • 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.

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

Heat 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.


  • 12 servings, 1/2 cup each

Nutritional Information

Serving Size 12 servings, 1/2 cup each
Calories 120
Total fat 4.5g
Saturated fat 3g
Cholesterol 15mg
Sodium 85mg
Carbohydrate 16g
Dietary fiber 2g
Sugars 2g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 15 %DV
Calcium 6 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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