Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Red potatoes; cut in quarter
1 Chipotle pepper; split
2 qt Milk
2 ts Salt
2 qt Milk
1 lg Pablano chille
6 tb Unsalted butter

Recipe by: Food Wine Magazine Feb. 1995 Preparation Time: 0:30 1)_
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

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