Ingredients
3 lb red potatoes, cut in quarter
1 chipotle pepper, split
2 qt milk
2 tsp salt
2 qt milk
1 large pablano chille
6 tbsp unsalted butter
Directions
split chipolte perre and remove seeds.
2)_ in large saucepan cover "pots" and chipotle with the milk and
add 2 te
3)_ Dran reserving 1-1/2 cups of the milk finely chop the chipolte
pepper.
4)_ While potaoes are boiling roast pablano over gas flame till black
outsi
5)_ Using a hand masher or electric mixer on _LOW_ speed mash the
pots grad
Preparation Time: Food
Servings: 6 servings
Poblano & Chipotle Potatoes Recipe brought to you by Recipe Ideas
Categories: Mexican; Potato; Vegetable
The History of Recipes
We are able to read the history of written recipes way back into antiquity, in fact as far into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, generally, these early cook books were just primitive pictorial recipes for food preparation.
As we move on, there were some books published in the fourteenth century - a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these two books are unconnected to the indian curry that appears on menues today, but instead descriptions of the types of food on the tables of the rich and powerful of those days. By the advent of the 20th century, cookery publications are greatly in demand as a result of higher levels of literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Poblano & Chipotle Potatoes recipe.
