| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 6 | Servings | ||
INGREDIENTS
| 3 | lb | Red potatoes, cut in |
| Quarters | ||
| 1 | Whole chipotle pepper | |
| Split | ||
| 2 | qt | Milk |
| 2 | t | Salt |
| 1 | Pablano Chille | |
| 6 | T | Unsalted butter |
INSTRUCTIONS
_ split chipolte perre and remove seeds. 2)_ in large saucepan cover "pots" and chipotle with the milk and add 2 teaspoons salt and bring to a boil then lower heat and simmer for 20 minutes. 3)_ Dran reserving 1-1/2 cups of the milk finely chop the chipolte pepper. 4)_ While potaoes are boiling roast pablano over gas flame till black outside. then place in a paper bag to steam for 5 minutes. peel, discard stem, ribs and seeds. and dice to 1/3 inch pieces. 5)_ Using a hand masher or electric mixer on LOW speed mash the pots gradually adding the reserved milk and the butter. when it is to the desired consitancy add the peppers and serv immediately. Recipe By : Food & Wine Magazine Feb. 1995 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 455
Calories From Fat: 198
Total Fat: 22.3g
Cholesterol: 88.3mg
Sodium: 1290.2mg
Potassium: 459mg
Carbohydrates: 40.3g
Fiber: 5.2g
Sugar: 16.5g
Protein: 24.2g