| previous | next |
Title: Roasted Garlic & Jalapeno Pepper Mashed Potat
Categories: Vegetable Potato Spicy Lowcal
Yield: 4 Servings
| BARRY CORREIRA-CANYON RANCH | ||
| 2 | lg | Potatoes; baking |
| 6 | tb | Yogurt,plain, non fat |
| 6 | tb | Lowfat milk |
| 10 | Garlic cloves;roasted,peeled | |
| 1 | Jalapeno pepper;stemmed, seeded,minced | |
| 1 | pn | Cayenne |
| 1/2 | ts | Salt; plus more to taste |
| Pepper;freshly ground to taste | ||
Peel the potatoes and cut them into 1" cubes. Place in a medium-size saucepan, cover with water and bring to a boil over medium heat.Reduce the heat and simmer until tender, about 12 minutes. Drain and pass the potatoes through a ricer into a medium- size bowl. Stir the yogurt and milk into the hot potatoes. Add the roasted garlic, jalapeno pepper, cayenne, salt and pepper and mix well. Divide among four plates and serve immediately.
SOURCE: NY Times Magazine 8/29/93-Chef Barry Correia-Canyon Ranch in the Berkshires. Formatted by Carol Kaplan 7/10/94 Posted on Prodigy Food Forum 9/11/94
| previous | next |