Subject: Chipotle Mashed Potatoes
From: Unicorn (unicorn@indenial.com)
Date: Thu Aug 16 2001 - 07:16:34 EDT
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F O O D F U N N Y
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Reader Fran Ng doesn't say that this is a true food funny, but she
does say she's my "#1 fan," so how could I resist publishing it?
I was cooking pancakes for my husband but used too much flour and they
turned out a bit heavy. After we had eaten, those left over were being
thrown away by my husband when I stopped him as I wanted to feed
them to the birds. "Don't," my husband said. "They won't be able to
fly!"
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T O D A Y ' S R E C I P E
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I love mashed potatoes and I like spicy foods, so I knew this would be
a favorite of mine even before I tried it for the first time. You can
make your own mashed potatoes, or you can buy the prepared mashed
potatoes that are widely available (be sure to read the label and buy
the ones that contain only potatoes). Chipotle peppers are smoked
Jalapeno peppers and are available canned in adobo sauce in the ethnic
section of most supermarkets. They can be very hot, so add them a
little at a time, tasting before adding more.
Chipotle Mashed Potatoes
2 lbs (900 g) potatoes, peeled, boiled, and mashed
6 Tbs (90 ml) butter
1/4 cup (60 ml) heavy cream (or more to taste)
1 medium onion, finely chopped
1 green bell pepper (capsicum), seeded and finely chopped
1/4 tsp (1 ml) ground cumin
1 canned chipotle pepper (or to taste), finely chopped
Salt and freshly ground pepper to taste
Combine the mashed potatoes, 4 tablespoons (60 ml) of the butter, and
cream in a mixing bowl and stir to combine. Melt the remaining butter
in a skillet and saute the onion, pepper, and cumin until the onion is
tender but not brown, about 5 minutes. Stir the onion mixture into
the potatoes. Add the chipotle pepper, salt, and pepper, and taste to
adjust the seasoning. Spoon the mixture into a buttered casserole and
bake in a preheated 375F (190C) oven for 20 minutes. Serves 4 to 6.
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