| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
8 |
Servings |
INGREDIENTS
| 2 |
|
Poblano chiles |
| 4 |
|
Lb.s russet potatoes, about |
|
|
6 large peeled |
|
|
quartered |
| 3 |
|
Garlic cloves, peeled |
|
|
bruised |
| 1 |
c |
Warm half and half |
| 1/4 |
c |
1/2 stick butter room |
|
|
temperature |
| 1/4 |
c |
Chopped fresh cilantro |
INSTRUCTIONS
The recipes for the potatoes and mushroom sauce are adapted from the
Feb 97 edition of Bon Appetit. Here they are: Char chiles over gas
flame or in broiler until blackened on all sides. Wrap in paper bag
and let stand 10 minutes. Peel and seed chiles; chop coarsely. Cook
potatoes and garlic in large pot of boiling salted water until very
tender, about 35 minutes. Drain. Transfer potatoes and garlic to bowl.
Using electric mixer, beat until mixture is smooth. Gradually beat in
half and half. Add butter and beat until melted. stir in chiles and
cilantro. Season with salt and pepper. Posted to CHILE-HEADS DIGEST V4
#155 by Glenn C <morbs@netexpress.net> on Oct 10, 1997
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”