| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 6 | Servings | ||
INGREDIENTS
| 3 | lb | Red potatoes — cut in |
| Quarters | ||
| 1 | Whole chipotle pepper — | |
| Split | ||
| 2 | qt | Milk |
| 2 | ts | Salt |
| 2 | qt | Milk |
| 1 | lg | Pablano Chille |
| 6 | tb | Unsalted butter |
INSTRUCTIONS
1)_ split chipolte perre and remove seeds. 2)_ in large saucepan cover "pots" and chipotle with the milk and add 2 teaspoons salt and bring to a boil then lower heat and simmer for 20 minutes. 3)_ Dran reserving 1-1/2 cups of the milk finely chop the chipolte pepper. 4)_ While potaoes are boiling roast pablano over gas flame till black outside. then place in a paper bag to steam for 5 minutes. peel, discard stem, ribs and seeds. and dice to 1/3 inch pieces. 5)_ Using a hand masher or electric mixer on _LOW_ speed mash the pots gradually adding the reserved milk and the butter. when it is to the desired consitancy add the peppers and serv immediately. Recipe By : Food & Wine Magazine Feb. 1995 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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