* 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
1/4 cup sour cream
1 teaspoon salt
1/4 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 ] 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.

A new "healthy" list...
http://groups.yahoo.com/group/Healthy-Cooking


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