| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dujour02 |
1 |
servings |
INGREDIENTS
| 12 |
md |
Potatoes; peeled, cut into |
|
|
; large chunks |
| 4 |
|
Carrots; peeled, cut into |
|
|
; large chunks |
| 3 |
tb |
Extra virgin olive oil |
| 2 |
c |
Yellow onion; chopped |
| 1 |
c |
Scallions; chopped |
| 3 |
|
Cloves garlic; minced |
| 1 |
cn |
Green chile strips; chopped |
| 1/2 |
c |
Butter |
| 1/2 |
c |
Sour cream |
|
|
Salt and pepper |
|
|
Milk; half-and-half, or |
|
|
; mocha mix, as |
|
|
; needed |
|
|
Optional: serrano chiles; finely chopped, to |
|
|
; taste |
INSTRUCTIONS
Add the potatoes and carrots to a large pot of boiling water and cook until
they are easy to pierce with a fork, about 10 minutes. Drain the potatoes
and carrots and put them in a bowl or food processor.
Heat the olive oil in a large saute pan, add the onions and cook until
tender, about 7 minutes. Add the scallions, garlic and chiles and cook 3
minutes longer.
Mix the sauteed ingredients with the potatoes and carrots. Add the butter
and sour cream. Blend well until the hot potato mixture is creamy but firm.
Use milk, half-and-half, or mocha mix to reach a thick and creamy
consistency. Season to taste with salt and pepper. For spicier potatoes add
serrano chiles.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9416 - INGRID CROCE
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #9 by alan@atoc.demon.co.uk on Feb 28, 1999
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