Yield: 1 Servings
|4 mediums||Russet potatoes; (russetts are best), up to 5|
|6 \N||Garlic cloves peeled and chopped|
|¼ cup||Finely chopped onion|
|2 tablespoons||Butter or margarine|
|1 \N||Good sized Jalapeno; chopped fine, de-seeded OR 1 finely chopped Hab, your pick|
|\N \N||As much Calvin's or Jim's chile powder as you wish|
Here is a mashed potato recipe that we have done for quite awhile...we love it and if there are left overs, I add flour, and turn the leftover mashed potato into a different lefsa, or if yer Irish, potato cakes.
Peel and cut into chunks the potatoes, and just cover with cold water, add a LITTLE salt and bring to a boil, add the garlic, the chopped onion, the chopped pepper. and turn down heat, simmer until potatoes are done...drain water, save this for soup stock! and mash the potatoes, adding the milk, butter, and the chile powder...adjust the milk, or, and butter(or marg) so that the ensuing potato mixture is correct. Serve with whatever you would serve ordinary mashed potatos with....BEWARE! THESE AINT!! Cheers, Doug in BC
Posted to CHILE-HEADS DIGEST by Walt Gray <waltgray@...> on Dec 06, 1998, converted by MM_Buster v2.0l.