Poblano and chipotle potatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Red potatoes -- cut in |
| Quarters | ||
| 1 | Whole chipotle pepper -- | |
| Split | ||
| 2 | quarts | Milk |
| 2 | teaspoons | Salt |
| 2 | quarts | Milk |
| 1 | large | Pablano Chille |
| 6 | tablespoons | Unsalted butter |
Directions
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 1-½ 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 ⅓ 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