Poblano and chipotle potatoes

Yield: 6 Servings

Measure Ingredient
3 pounds Red potatoes -- cut in
\N \N Quarters
1 \N Whole chipotle pepper --
\N \N Split
2 quarts Milk
2 teaspoons Salt
2 quarts Milk
1 large Pablano Chille
6 tablespoons Unsalted butter

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

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