| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Irish |
*tabasco, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Baking potatoes; peeled |
| 1 |
c |
Milk |
| 1 |
bn |
Green onions; chopped |
| 4 |
tb |
Butter |
| 1 |
tb |
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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