| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Red potatoes — cut in |
|
|
Quarters |
| 1 |
|
Whole chipotle pepper — |
|
|
Split |
| 2 |
qt |
Milk |
| 2 |
ts |
Salt |
| 2 |
qt |
Milk |
| 1 |
lg |
Pablano Chille |
| 6 |
tb |
Unsalted butter |
INSTRUCTIONS
1)_ 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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