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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 2100 |
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Feel bad, wrote a chateau recipe years ago. sorry. Ingredients:
port |
habanero peppers (go light, unless you have an unnatural attraction to pain) |
garlic |
onions |
mushrooms |
butter |
milk |
potatoes, whatever kind you want, with the skin on. |
Directions:
1. In sharp contrast with the last recipe that I posted, I haven't downed a full bottle of wine. So less gab, and more recipe.
2. Again, there is no magic formula that tells you how much of each ingredient.. figure it out, that is part of the fun of cooking, at least for me..
3. Start boiling your potatoes with the skin on.. you probably want to wash 'em first..
4. sauté (all at once) one pound of butter, a SMALL amount of habanero pepper FINELY diced, garlic, onions, mushrooms, and a good bit of port (maybe 1/2 cup or more) until it smells the entire kitchen up, LOW heat is good enough..
5. once cooked, place the sauté mixture on low until the potatoes are ready to mash.
6. Then, in a big pot, put the cooked potatoes and the sauté mix together, with some milk.. and mix.
7. keep adding butter and milk until they are soft and creamy..
8. There should be some chunks and lumps from the mushrooms and onions, and maybe some skin floating around.
9. These go great with the chateau.. Just a reminder, Habanero can add great flavor, but too much and your guests might try to drink the water out of the flower arrangement on the center of your table.
10. Credit for the base of this recipe to Wood. Shamelessly stolen and modified.
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