VEG TIMES -- Chipotle Mashed Potatoes

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* Exported from MasterCook *

 

Chipotle Mashed Potatoes

 

Recipe By :Vegetarian Times Low Fat & Fast Mexican

Serving Size : 4 Preparation Time :0:00

Categories : Veg Times Low Fat & Fast

 

Amount Measure Ingredient -- Preparation Method

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2 large white potatoes -- peeled & diced

1 canned chipotle chile -- (to 2) seeds removed

2 cloves garlic -- minced

1/2 cup whole milk -- hot

OR soy milk

2 tablespoons butter or margarine -- softened (optional)

2 tablespoons chopped fresh parsley

1 teaspoon paprika

1/2 teaspoon salt

 

In a medium saucepan, bring about 2 quarts of water to a boil. Place the

potatoes in boiling water and cook, over medium heat, stirring occasionally,

until the potatoes are easily pierced with a fork, about 20 minutes. Drain the

potatoes in a colander.

To a blender or food processor fitted with a steel blade, add the chipotle

peppers and garlic and process until minced, about 5 seconds. Add the potatoes,

milk, butter, if desired, parsley, paprika, and salt, and process until the

mixture is smooth, about 10 seconds. Stop to scrape the sides at least once

(leave a few lumps for a " homestyle " texture).

Transfer the potatoes to a bowl and serve immediately.

 

Typed by Karen C. Greenlee <greenlee

 

Cuisine:

" Mexican "

 

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Per serving: 104 Calories (kcal); 6g Total Fat; (49% calories from fat); 2g

Protein; 12g Carbohydrate; 16mg Cholesterol; 330mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0