Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2½ pounds | Baking potatoes; peeled, quartered |
| 1½ tablespoon | Salt |
| 1 cup | Sour cream |
| ½ cup | Olive oil |
| 4 \N | Poblano chiles; roasted, peeled, (4 |
| \N \N | To 6) |
| \N \N | ; seeded, diced 1/4\" |
| \N \N | Salt; to taste |
| \N \N | Freshly-ground black pepper; to taste |
Place potatoes in a sauce pan, generously covered with water and add salt.
Bring to a boil, reduce to a simmer, and cook, uncovered until soft, about 20 to 30 minutes. Drain well and while potatoes are still warm mash with a potato masher or food mill. In another pot heat sour cream, olive oil and chiles and fold in potatoes. Add salt and pepper to taste and serve immediately. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6152 broadcast 09-06-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
09-21-1996
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.