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3 pounds red potatoes -- cut in quarters
1 whole chipotle pepper -- split
2 quarts milk
2 teaspoons salt
1 large poblano chile
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)_ Drain, reserving 1-1/2 cups of the milk. Finely chop the chipotle pepper.
4)_ While potaoes are boiling roast poblano 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 desire
consitancy add the peppers and serve immediately.
1 whole chipotle pepper -- split
2 quarts milk
2 teaspoons salt
1 large poblano chile
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)_ Drain, reserving 1-1/2 cups of the milk. Finely chop the chipotle pepper.
4)_ While potaoes are boiling roast poblano 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 desire
consitancy add the peppers and serve immediately.
