New mexico garlic mashed potatoes

Yield: 4 Servings

Measure Ingredient
6 \N Red potatoes, medium size, washed and quartered (skins left on)
1 \N Head garlic, peeled
1 cup Cheddar cheese, grated and loosely packed
2 tablespoons Milk
3 tablespoons Unsalted butter
¾ teaspoon Fresh rosemary needles, finely minced
\N \N Salt to taste
\N \N Freshly ground black pepper to taste
3 teaspoons Ground New Mexico chiles, or pure chile powder (or use less as you please)

Put potatoes and garlic in a large pot and add enough water to cover. Cook over medium heat until potatoes are soft, about 25 minutes. Remove from heat and drain water. Add cheese, milk, and butter and mash until light and fluffy. Add rosemary and salt and pepper to taste. Add ground chiles 1 teaspoon at a time until desired heat is achieved. Serve hot. Serves 4 Jennifer Trainer Thompson, Jump Up and Kiss Me, Spicy Vegetarian Cooking Adapted and MC formatted by Brenda Adams <adamsfmle@...> posted mc 12/14/96

NOTES : Made with garlic and New Mexico chiles. YUM! Posted to MC-Recipe Digest V1 #344 Recipe by: Jennifer Trainer Thompson, Jump Up and Kiss Me Cookbook From: Brenda Adams <adamsfmle@...> Date: Sat, 14 Dec 1996 23:30:20 -0800

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