2 tablespoons corn oil or other neutral oil such as grapeseed or canola
4 Anaheim chiles, stemmed and seeded
1/3 cup roughly chopped white onion
1 tablespoon roughly chopped garlic
2 cups low-sodium, store-bought vegetable broth or water
1/2 cup chopped fresh cilantro leaves
1 tablespoon freshly squeezed lime juice
Idaho® Mashed Potatoes
1 3/4 pounds Idaho® potatoes (about 3 medium potatoes)
1 cup heavy cream, plus more if needed
4 tablespoons (1/2 stick) unsalted butter
Freshly ground black pepper
Preheat oven to 400°F.
Mix the garlic puree, thyme, lemon zest, 2 tablespoons oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper into paste. Coat the turkey potions with this mixture. Lay out 3 or 4 slices of bacon, edges overlapping slightly. Place a piece of turkey on the bacon and roll the bacon around the turkey. Repeat with the remaining bacon and turkey. Place on a plate with the seam side down until ready to cook.
Heat the 2 teaspoons oil in a large, ovenproof sauté pan. Put the turkey rolls seam side down in the hot pan and brown on all sides, about 10 minutes. Transfer the pan to the oven and roast until the bacon is crisp and an instant-read thermometer inserted in the thickest part of the roll reads 165°F, 12 to 14 minutes.
To serve, slice the turkey on the bias into 1/2- to 3/4-inch pieces and arrange the pieces on a platter. Pass the sauce alongside in a sauceboat.
Green Chili-Almond Sauce
Preheat oven to 300°F. Spread the almonds out on a baking sheet and toast until dark golden brown, approximately 5 minutes.
In a large, heavy-bottomed saucepan, heat the oil over medium-high heat. Add the chiles, onion, and garlic and cook until softened and lightly browned, approximately 4 minutes. Add the almonds, broth, and 2-1/2 teaspoons salt. Simmer until slightly thickened, approximately 10 minutes. Remove the pan from the heat and add the cilantro. Place the sauce in a blender and puree until smooth. Before serving, add the fresh lime juice.
The sauce can be covered and refrigerated for up to 6 hours.
Idaho® Mashed Potatoes
Put the Idaho® potatoes in a pot. Add enough cold water to cover, then add 1 tablespoon salt. Bring the water to a boil, lower the heat, and cook the potatoes at a simmer until tender, approximately 35 minutes.
Drain the water from the pot, return the potatoes to the heat, and cook stirring, to evaporate any lingering moisture. Transfer the potatoes to a mixing bowl.
Put the cream and butter in a small pot and bring to a simmer over medium heat. Pour half of the mixture over the potatoes and whip the potatoes with a hand mixer until smooth. When smooth, use a rubber spatula to fold the remaining cream-butter mixture into the potatoes until incorporated and smooth. Season with 1/4 teaspoon pepper.
The mashed potatoes can be kept warm in a double-boiler set over simmering water for up to 2 hours. If the potatoes tighten up while resting, fold in additional hot cream before serving.
Cheddar Variation: Whisk 4 ounces coarsely grated Cheddar cheese (about 1 cup grated) into the cream-butter mixture when it begins to simmer and finish making the potatoes. Transfer the potatoes to a 1-quart baking dish (about 9 inches by 5 1/2 inches) and scatter 2 ounces grated Cheddar (about 1/2 cup grated) over the surface. Brown under the broiler, 3 to 4 minutes.
Chive Variation: Add 3/4 cup minced fresh chives to the cream-butter mixture when it begins.
Roasted Garlic Variation: Stir 2 heads roasted, mashed garlic into the potatoes just before serving.