* Exported from MasterCook *
Hot Chipotle Mash (2.7 grams fat)
Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient --
Preparation Method -------- ------------ -------------------------------- 4 large Yukon Gold
potatoes, about 3 lbs
1/2 chipotle pepper in adobo sauce (up to 1) 1 1/2 cups milk
2/4 cup sour cream 1 teaspoon salt
3/4 cup chopped parsley, coriander or snipped chives
Peel potatoes. Cut in half. Place in a large saucepan and cover with water. Bring to a boil over
high heat. Reduce heat to medium-low. Boil gently, partially covered, until fork-tender, 20 to 25
mins. Meanwhile, remove 1 chipotle pepper from adobo sauce and finely mince half (or the whole
pepper if you like hot dishes). Pour milk into a large microwave-safe measuring cup. Microwave on
high until hot, about 2 mins. Or heat in a saucepan. Drain water from cooked potatoes. Place
potatoes in pan back on hot burner. Stir until liquid in pan evaporates. Turn burner off Add
chipotle. Leave potatoes in pan and mash with a potato masher. If this is difficult to do in pan,
turn into a large bowl. Gradually stir in just enough hot milk to make potatoes creamy. Stir in sour
cream, salt and parsley. Taste and if you'd like a hotter flavour, stir in a little adobo sauce.
Nutrients per cup: 5.2 g protein, 2.7 g fat, 36.8 carbohydrates, 102 mg calcium, 433 mg sodium, 2.5
g fibre, 189 calories Excellent source of vitamin B6. Good source of thiamine and niacin.
Source: "Chatelaine - October 2002" S(MC Formatted): "Lily [[email hidden]] October 2003
" Yield: "6 cups"
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NOTES : Tip - Besides using a potato masher, a ricer also guarantees light fluffy potatoes. Sold in
most kitchen stores and supermarkets, it resembles a giant garlic press with a large perforated bowl
and 2 long handles. Chunks of cooked potatoes are placed in the bowl and when the handles are
squeezed, the potatoes come out looking like wavy pasta.
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