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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This recipe comes from my local newspaper. It goes great with Mexican Pot Roast, Mexican Pot Roast. Ingredients:
4 lbs baking potatoes (or a combo of baking & yukon gold potatoes) |
1 cup whole milk |
1/2 cup sour cream, light |
2 tablespoons butter |
2 -3 teaspoons pureed chipotle chiles (or 2 teaspoons of chipotle powder) |
4 green onions, finely sliced |
salt |
Directions:
1. Peel the potatoes and cut in chunks. Place in pan and cover with water. Salt the water with 1 tablespoon salt.
2. Cover, and bring to a boil. Cook until tender (usually 15-20 minutes). Drain off water.
3. Add milk, sour cream and butter and mash the potatoes until smooth using a potato masher.
4. Add the chipotle and green onions. Mash again. Salt to taste. Serve.
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