Title: Poblano And Chipotle Potatoes
Categories: Spice Vegetable
Yield: 6 Servings

3	lb	Red potatoes -- cut in
		Quarters
1		Whole chipotle pepper --
		Split
2	qt	Milk
2	ts	Salt
1	lg	Poblano chile
6	tb	Unsalted butter

1)_ split chipolte perre and remove seeds.

2)_ in large saucepan cover "pots" and chipotle with the milk and add 2 teaspoons salt and bring to a boil then lower heat and simmer for 20 minutes.

3)_ Drain, reserving 1-1/2 cups of the milk. Finely chop the chipotle pepper.

4)_ While potaoes are boiling roast poblano over gas flame till black outside. then place in a paper bag to steam for 5 minutes. peel, discard stem, ribs and seeds. and dice to 1/3 inch pieces.

5)_ Using a hand masher or electric mixer on _LOW_ speed mash the pots gradually adding the reserved milk and the butter. When it is to the desire consitancy add the peppers and serve immediately.

gunterman@ccmailpc.ctron.com From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

Recipe By : Food & Wine Magazine Feb. 1995

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