Poblano & Chipotle Potatoes Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Red potatoes, cut in quarter
1: Chipotle pepper, split
2 quart: Milk,
2 tsp: Salt,
2 quart: Milk,
1 large: Pablano chille,
6 tbsp: 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 1-1/2 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
Source from luhu.jp
split chipolte perre and remove seeds.
2)_ in large saucepan cover "pots" and chipotle with the milk and
add 2 te
3)_ Dran reserving 1-1/2 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
Source from luhu.jp