Roasted garlic and jalapeno mashed potatoes

4 Servings

Ingredients

Quantity Ingredient
-----BARRY CORREIRA-CANYON RANCH-----
2 larges Potatoes; baking
6 tablespoons Yogurt;plain, non fat
6 tablespoons Lowfat milk
10 Garlic cloves;roasted; peeled
1 Jalapeno pepper;stemmed; seeded,minced
1 pinch Cayenne
½ teaspoon Salt; plus more to taste
Pepper; freshly ground to

Directions

Peel the potatoes and cut them into 1" cubes. Place in a medium-size saucepan, cover with water and bring to a boil over medium heat.Reduce the heat and simmer until tender, about 12 minutes. Drain and pass the potatoes through a ricer into a medium- size bowl. Stir the yogurt and milk into the hot potatoes. Add the roasted garlic, jalapeno pepper, cayenne, salt and pepper and mix well. Divide among four plates and serve immediately. Serve with Turkey Meatloaf, Mushroom Gravy and Cranberry Ketchup (see recipes) SOURCE: NY Times Magazine 8/29/93-Chef Barry Correia-Canyon Ranch in the Berkshires. Formatted by Carol Kaplan 7/10/94 Posted on Prodigy Food Forum 9/11/94

Posted to EAT-L Digest by LDGOSS <LDGOSS@...> on Jan 21, 1998

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