Poblano & chipotle potatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Red potatoes; cut in quarter |
| 1 | Chipotle pepper; split | |
| 2 | quarts | Milk |
| 2 | teaspoons | Salt |
| 2 | quarts | Milk |
| 1 | large | Pablano chille |
| 6 | tablespoons | Unsalted butter |
Directions
Recipe by: Food & Wine Magazine Feb. 1995 Preparation Time: 0:30 1)_ split chipolte perre and remove seeds.
2)_ in large saucepan cover "pots" and chipotle with the milk and add 2 te
3)_ Dran reserving 1-½ cups of the milk finely chop the chipolte pepper.
4)_ While potaoes are boiling roast pablano over gas flame till black outsi
5)_ Using a hand masher or electric mixer on _LOW_ speed mash the pots grad