| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Irish |
*tabasco, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Baking potatoes, peeled |
| 1 |
c |
Milk |
| 1 |
|
Green onions, chopped |
| 4 |
T |
Butter |
| 1 |
T |
Tabasco, R Jalapeno sauce |
|
|
Salt to taste |
INSTRUCTIONS
Place potatoes in saucepan and fill with cold water. Bring to a boil
over high heat. Reduce heat to medium and cook 20 to 25 minutes or
until potatoes are tender when pierced with fork. Drain. Pass potatoes
through ricer or place in bowl and mash with potato masher. Cover and
keep warm. In small saucepan, over medium heat, combine milk, green
onions and butter, heat until butter is melted and milk is hot. Add
Tabasco Jalapeno sauce to milk mixture and stir into potatoes; heating
until consistency is very creamy. Add salt to taste and serve
immediately. Makes 6 servings. TABASCO(R) of McIlhenny Co., Avery
Island, LA 70513 >Kitpath-Buster 1998-Mar >Submitted to McRecipe by
Pat Hanneman Recipe by: http://www.tabasco.com/ Posted to MC-Recipe
Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 20, 1998
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