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