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Categories:Viewed: 0 - Published at: 6 years ago
Ingredients
- 1 lb red potatoes, cut into 2 inch chunks
- 12 cup low-fat buttermilk
- 12 teaspoon chipotle chile in adobo, chopped
- 12 teaspoon kosher salt
- 14 teaspoon black pepper
Method
- Bring to a boil in a large saucepan the potatoes and enough salted cold water to cover.
- Reduce the heat and simmer until potatoes are tender, approx 10 minutes.
- Drain well.
- Combine buttermilk, chipotle, salt & pepper in a 1 cup glass measure stirring until blended.
- Set aside.
- Return the potatoes to the saucepan and cook over low heat, stirring constantly, until all the liquid has evaporated.
- Remove from heat and mash until blended while pouring in the buttermilk.
