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

Related recipes