Poblano and Chipotle Potatoes

6 Servings

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Poblano and Chipotle Potatoes Ingredients

3 lb Red potatoes -- cut in	2 ts Salt
Quarters	2 qt Milk
1 Whole chipotle pepper --	1 lg Pablano Chille
Split	6 tb Unsalted butter
2 qt Milk

Instructions for Poblano and Chipotle Potatoes

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 1-1/2 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 1/3 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: PotatoCuisine: Uncategorized