| 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
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