Green Chile Mashed Potatoes

2 poblano peppers, roasted, peeled and diced

2 ½ pounds red new potatoes, unpeeled
½ cup carrots, diced (optional)
½ cup butter
½ cup sour cream
3 T. chopped green onions
Salt & pepper to taste

1. To roast poblano, grill entire pepper over a hot flame (or rotate under a broiler) until skin chars.
2. Place in a paper or plastic bag. Close, and set aside.  In about 10 minutes, skin will loosen and you can peel it off easily.  Remove the seeds,
3. Cut roasted poblano into small pieces. 
4. Cut potatoes into quarters and boil in a large pot of water until soft about 12 to 15 minutes.
5. Cook carrots until softened but still crisp and drain.
6. Drain and mash potatoes with butter and sour cream.  Add diced carrots, chopped green onion and diced poblano and mix well.
7. Season with salt and pepper to taste.
8. Makes 6 servings.