You may also like
Categories:Viewed: 72 - Published at: 2 months ago
Ingredients
- 2 lbs red potatoes, peeled and cut into medium dice
- 1 head garlic, peeled and cloves separated
- 1 teaspoon salt
- 4 tablespoons butter
- 12-1 teaspoon ground dried chipotle chile (to your taste and heat tolerance)
- 2 teaspoons finely minced fresh chives
- 5 -6 tablespoons fresh tangy chevre cheese
- milk, as needed
- salt & freshly ground black pepper
Method
- Put potatoes, garlic cloves and salt into a large pot and cover with cold water.
- Bring to a boil, then turn down heat and simmer uncovered until potatoes are completely softened, but not falling apart.
- Drain potatoes and garlic, then put cooking pot back on the heat.
- Allow heat from burner to evaporate liquid.
- Add potatoes and garlic, and stir, allowing the burner to evaporate some excess moisture.
- Remove from burner, turn off heat, and add butter, chipotle, chives and chevre.
- Mash with a potato masher or hand-held mixer, until a soft puree is formed.
- After mashing, add whatever milk is necessary to whip the potatoes into a fine, light mash.
- Add salt and pepper to taste, and serve immediately.
